Preparation time: 30 min
Recipe = vegan
3 tbsp ginger syrup
4 tbsp soy sauce
140g brown rice
1 tbsp sesame oil
1 tbsp sesame seeds
1 stalk of spring onion
1 tbsp pumpkin seeds
Mix the ginger syrup with the soy sauce and cut the tempeh into cubes. Stir the cubes into the ginger mixture and let it marinate for 15 minutes.
Meanwhile, cook the brown rice according to the directions on the package.
Cut the broccoli into small florets, place in a pan and fill the pan with a layer of water. Cook the broccoli for 10 minutes.
Heat the sesame oil in the frying pan and fry the tempeh in it.
Spoon the rice on two plates along with the broccoli. Place the tempeh on top, pour over the rest of the marinade and finish with the sesame seeds, spring onion rings and pumpkin seeds.