Ingredients

• 4 ounces soy tempeh or 3-grain tempeh, cut into 1/2-inch pieces
• 1/4 cup light soy sauce
• 1 tablespoon rice vinegar
• 3 garlic cloves, minced
• 2 teaspoons minced peeled fresh ginger
• 1/8 teaspoon dried crushed red pepper
• 12 ounces broccoli, stems peeled and cut into 1/2-inch pieces, florets cut into 1-inch pieces
• 2 tablespoons water
• 1 teaspoon honey
• 1 teaspoon cornstarch
• 1 tablespoon vegetable oil
• 1/2 cup chopped red bell pepper
• 2 tablespoons thinly sliced green onion

Instructions

1. Stir tempeh, soy sauce, vinegar, garlic, ginger and crushed red pepper in medium bowl to blend. Let marinate 1 hour at room temperature.
2. Steam broccoli until crisp-tender, about 3 minutes. Set aside. Strain marinade from tempeh into small bowl; set tempeh aside. Whisk 2 tablespoons water, honey and cornstarch into marinade.
3. Heat oil in large nonstick skillet over high heat. Add marinated tempeh and bell pepper and sauté 4 minutes. Add broccoli and marinade mixture and sauté until broccoli is heated through and sauce thickens, about 3 minutes. Transfer to bowl. Sprinkle with green onion and serve.