Teriyaki Tempeh and Broccoli Stirfry
- 1 12-ounce bag broccoli florets
- 1 tablespoon avocado oil
- 1 8-ounce package tempeh sliced crosswise into1/4-inch thick slices
- 1/2 cup teriyaki sauce
Set up a steamer basket and steam the broccoli until fork-crisp or fork-tender (your preference), about 5 minutes.
Meanwhile, heat the oil in a medium skillet over medium-high heat. Once the oil is shimmering, add the tempeh. Cook until browned on both sides, about 5 minutes per side. Add the cooked broccoli and teriyaki sauce and toss gently. Reduce the heat to medium low and let cook for5 minutes, stirring occasionally.
Serve the tempeh and broccoli over the rice and garnish with sesame seeds. Serve.