Tempeh Katsu

Ingredients

• 1 package tempeh, sliced

• 1/2 yellow onion, thinly sliced

• 1 small bell pepper, thinly sliced

• 1 medium carrot, thinly sliced

• 1/2 cup broccoli florets, chopped

• 1/4 cup mushrooms, thinly sliced

• 1/2 cup Just Egg

• 2 Tbs soy sauce

• 1/2 Tbs hoisin sauce

• 1 Tbs rice vinegar

• 3-4 garlic cloves, minced

• 1 tsp ground or fresh ginger

• 1 tsp five spice

• 1/4 tsp red cayenne pepper or chili oil (optional)

• 1/2 tsp ground cumin

• 2-3 Tbs sesame oil

• 2-3 green onions, thinly sliced

• 1 cup miso or homemade dashi broth

• White or jasmine rice for serving

Directions

1. Prepare rice and broth. Keep warm until ready to serve. In the meantime, prepare your tempeh and vegetables.

2. In a large skillet, set heat to medium. Once hot, add enough oil to lightly coat the bottom of the pan. Cook the tempeh until golden brown on each side, about 5-7 minutes. Remove the tempeh from the pan, wipe clean, return to heat, and add more oil to evenly coat the pan.

3. Begin sautéeing the onion. Cook for 5 minutes or until translucent. Then, add the garlic and ginger. Cook for 1 more minute or until fragrant.

4. Next, add the peppers, broccoli, carrots, and mushrooms. Cook for 5-7 more minutes or until tender. Then, add the seasonings, soy sauce, and rice vinegar. Simmer together for a few minutes.

5. Set heat to medium-low, add the tempeh back to the pan, and then pour in the Just Egg. Let it cook for 3-4 minutes. It will look runny because of the sauce, but it will be cooked thoroughly.

6. Remove from heat, serve the rice with about a 1/4 cup of broth, top with the stir-fry/egg mix, and enjoy!