This is a recipe I’ve been making multiple times per week in the last month, it’s so good! And the best part about it: it’s so easy to make, you don’t need a lot of time and energy.
All you need is a package of flavored tempeh, rice noodles, broccoli and some sauces and spices. I recommend to buy tempeh that is already cut and seasoned, so you just have to fry it for a few minutes. Personally, I don’t like the taste of plain tempeh, so I always buy one that is seasoned.
My favorite way to eat broccoli is oven-roasted. It has so much flavor, I could just eat it like that. If you’ve never tried it that way, definitely give it a go! And as you might know from my recipe for parsnip fries with miso sauce, I’m really into miso. I basically mix miso paste into any sauce I make, so it was a given I put it in this recipe too.
- 1 small onion
- 1 portion rice vermicelli
- 0.5 head broccoli
- 50g tempeh (I buy the ‘Ketjap tempeh’ from Albert Heijn, which is cut into cubes and seasoned)
- 1cm piece of ginger
- 1 Tbsp sesame oil
- 1 tsp miso paste
- 2 Tbsp soy sauce
- 1 Tbsp lemon juice
- olive oil
- black sesame for garnish
- Cut the broccoli into florets and lightly coat in olive oil. Sprinkle with salt and lay them out on a baking dish. Bake on 175°C (350°F ) for about 35 minutes or until slightly browned.
- Meanwhile, peel and chop the onion and saute it in olive oil in a pan until transparent.
- Add the tempeh and fry until slightly browned. Then turn off the heat.
- In a small blender, add the ginger, soy sauce, miso, sesame oil and lemon juice and mix until well combined. If you don’t have a good blender, just leave out the ginger and only mix the fluid ingredients together well.
- Soften the rice noodles in a bowl of hot water for a few minutes.
- Drain the rice noodles and mix them with the sauce. Add the tempeh & onions, and then garnish with the broccoli and sesame seeds. Enjoy!