Ginger-Orange Tempeh Bake

• 1 package Tempeh 8 Ounce Package
• 1/4 cups Soy Sauce
• 1/4 cups Maple Syrup
• 1 teaspoon Grated Ginger
• 1 clove Garlic, Minced
• 13 cups Orange Juice
• 1 dash Sriracha Hot Chili Sauce, To Taste
• 1/2 cups Jasmine Rice
• 1/2 cups Boiling Water
• 1- 1/2 cup Broccoli (frozen Or Fresh)

1. 1.
2. Dice tempeh into bite sized cubes and steam it in a steamer basket placed over a pot of boiling water for 6 minutes.
3. 2.
4. While the tempeh is steaming, in a shallow dish whisk together the soy sauce, maple syrup, ginger, garlic, orange juice, and sriracha.
5. 3.
6. When the tempeh is done, place it in the marinade and toss to coat.
7. Cover the dish and place it in the fridge for 1-2 hours.
8. 4.
9. Preheat the oven to 400 degrees F. 5.
10. Into an 8 by 8 baking dish pour the rice in first, top with tempeh, marinade, boiling water and add the broccoli on top.
11. Do not toss.
12. 6.
13. Wrap the dish tightly with foil and bake for 30 minutes, or until almost all of the liquid is absorbed and the rice is tender.

soy sauce, maple syrup, ginger, clove garlic, orange juice, chili sauce, jasmine rice, boiling water, broccoli

Taken from tastykitchen.com/recipes/special-dietary-needs/ginger-orange-tempeh-bake/ (may not work)