Tempeh Sukiyaki with Broccoli Cauliflower
Dive into the comforting, umami-rich flavors of Tempeh Sukiyaki with Broccoli Cauliflower—a plant-based twist on a Japanese classic! This one-pot wonder combines tender slices of steamed tempeh, nutrient-packed broccoli and cauliflower florets, silky shiitake mushrooms, and protein-rich tofu, all simmered in a savory broth infused with soy sauce, mirin, garlic, and ginger. The result is a hearty, flavorful dish that’s perfect for chilly evenings. Serve it as-is for a wholesome, low-carb meal, or make it even more comforting with the addition of chewy udon noodles. Ready in just 40 minutes, this vegan sukiyaki is a wholesome, protein-packed recipe that’s as satisfying as it is nourishing.
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Recipe Information
Ingredients
- 200 grams Tempeh
- 150 grams Broccoli florets
- 150 grams Cauliflower florets
- 60 milliliters Soy sauce
- 60 milliliters Mirin
- 500 milliliters Vegetable broth
- 10 grams Sugar
- 10 milliliters Sesame oil
- 10 grams Ginger (grated)
- 2 cloves Garlic (minced)
- 100 grams Shiitake mushrooms (sliced)
- 150 grams Firm tofu (cubed)
- 2 stalks Green onions (sliced)
- 200 grams Cooked udon noodles (optional)
Instructions
Slice the tempeh into thin pieces and steam it for 5 minutes to remove any bitterness. Set aside.
Heat the sesame oil in a large skillet or pot over medium heat.
Add the minced garlic and grated ginger to the skillet, and sauté for 1-2 minutes until fragrant.
Pour in the vegetable broth, soy sauce, mirin, and sugar. Stir until the sugar is dissolved.
Add the sliced shiitake mushrooms to the broth and simmer for 5 minutes.
Add the broccoli and cauliflower florets, cooking for another 5 minutes until slightly tender but still crisp.
Gently add the steamed tempeh slices and cubed tofu to the pot, making sure they are coated in the broth. Simmer for an additional 5-7 minutes.
If using, add the cooked udon noodles to the pot and heat through for 2-3 minutes.
Garnish the dish with sliced green onions before serving.
Serve hot in bowls, ensuring each portion gets a mix of tempeh, vegetables, mushrooms, and broth. Enjoy your hearty and flavorful Tempeh Sukiyaki!
Nutrition Facts
Calories |
1451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3687 mg | 160% | |
| Total Carbohydrate | 164.8 g | 60% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 58.6 g | ||
| Protein | 96.3 g | 193% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 1458 mg | 112% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3216 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
