Teriyaki Tempeh with Broccoli


So it appears that we like Asian type stir fry dinners.  I've had this one bookmarked from Hey, That Tastes Good! for a few months and thought it was high time to make it.  Though I think I might prefer my tempeh with snow peas, I thought this was a pretty great alternative.  I used the garden vegetable variety of tempeh and added some broccoli to give the dish some color.

8 ounces Tempeh
1 head Broccoli, cut into florets
2 tablespoons Oil
1/4 cup Honey
1/4 cup Soy Sauce
1/4 cup Rice Vinegar
1/2 teaspoon Chili Flakes
2 tablespoons Sesame Oil
3 Garlic Cloves, minced
1 tablespoon Fresh Ginger, grated
Toasted Sesame Seeds, for garnish

Heat 1 tablespoon of the oil in a wok over medium-high heat.  Add the broccoli and stir fry for about 3-5 minutes, or until they are crisp-tender.  Remove the broccoli and set aside.  Slice the tempeh into thin strips.  Heat the remaining tablespoon of oil in the wok.  Add the tempeh and cook for 10 minutes, flipping after the first side is golden brown, about half way through cooking.  Whisk the remaining ingredients in a small bowl.    Add the broccoli back to the wok with the tempeh.  Pour the sauce over the top.  Continue cooking for about 5 minutes, or until the sauce has thickened slightly.  Serve over rice and sprinkle toasted sesame seeds over the top.