Tempeh Broccoli Farro Bowl

20260917 #breakfastdiary 1838, 15°C/clear Tempeh - Indonesia's fermented soybean food, in the same family as Korean cheonggukjang or Japanese natto. 400kcal (1 serving) Tempeh Broccoli Farro Bowl

- 100g tempeh - Sauce (2T soy sauce, 1T maple syrup, 2t vinegar, 1t sesame oil, 1 clove garlic, 1t ginger, 1T water, 1t starch) - 1 broccoli - 1/2 bowl farro - Toasted sesame seeds

1. Whisk 2T soy sauce, 1T maple syrup, 2t vinegar, 1t sesame oil, 1 clove garlic, 1t ginger, and 1T water with 1t starch dissolved in, to make the sauce. 2. Cut the tempeh into bite-sized pieces. Heat olive oil in a pan and grill until golden on the outside. 3. Pour the sauce from step 1 over the grilled tempeh and simmer on low heat until it thickens. 4. Cut the broccoli into bite-sized pieces. Heat olive oil in a pan and sauté briefly until just wilted. 5. Plate freshly cooked farro (1/2 bowl) and top with the broccoli and tempeh. Sprinkle with a little sesame seeds.