Tempeh Sukiyaki With Broccoli & Cauliflower

• 8 ounces tempeh, steamed 10 minutes, cut into thin strips
• Marinade
• 3 tablespoons tamari
• 2 tablespoons mirin
• 1 tablespoon arrowroot
• 1 tablespoon Worcestershire sauce
• 1 teaspoon honey
• Remaining ingredients
• 1 tablespoon fresh ginger, finely minced
• 1 green pepper, thinly sliced
• 1 large onion, cut in thin wedges
• 1 large carrot, cut into match sticks
• 1 cup celery, thinly sliced
• 1 cup broccoli floret
• 1 cup cauliflower, thinly sliced
• 1 cup vegetable stock
• 2 tablespoons oil
• 2 tablespoons oil (additional)
• 2 tablespoons tamari

1. Put the steamed tempeh in the marinade and stir once in a while to coat all of the tempeh.
2. Bring the vegetable stock to a boil and add carrots, broccoli& cauliflower, boil for 1 minute only, Remove veggies immediately, reserve stock for sauce.
3. Drain tempeh, adding any left over marinade to the stock.
4. Heat wok or skillet add 2 tbsp oil.
5. Fry tempeh uintil browned remove to a bowl.
6. Heat pan add remaining 2 tbsp oil.
7. Stir fry onions& peppers for a few minutes add celery cook 2 minutes.
8. Pour liquid stock into the pan, bring to a simmer, add 2 tbs tamari.
9. Add tempeh,carrots,broccoli & cauliflower stir until heated. Do not over cook the vegetables should still be crisp.
10. Serve with brown rice (the sauce will be thin).

minutes, marinade, tamari, mirin, arrowroot, worcestershire sauce, honey, remaining ingredients, fresh ginger, green pepper, onion, carrot, celery, broccoli floret, cauliflower, vegetable stock, oil, oil, tamari

Taken from www.food.com/recipe/tempeh-sukiyaki-with-broccoli-cauliflower-13678 (may not work)