2 cups Kikkoman lite soy sauce
2/3 cup rice wine vinegar
3 oz. chopped garlic
2 oz. ginger, grated
2 tsps. red pepper flakes
2 lbs. fresh tempeh, cut into cubes
6 lbs. fresh broccoli, stems peeled, cut into ½-inch pieces, florets cut into 1-inch pieces
½ cup water
3 Tbsps. honey
3 Tbsps. cornstarch
½ cup vegetable oil
1 lb., 4 oz. red peppers, chopped
½ cup green onionDIRECTIONS:1. Combine marinade ingredients; add tempeh. Cover and refrigerate 1 hour.
2. Steam broccoli about 3 minutes or until crisp-tender. Rinse with cold water; set aside.
3. Drain tempeh, reserving marinade; set aside.
4. Whisk water, honey and cornstarch into the reserved marinade.
5. In a large wok or rondo (braising pan), heat oil over high heat until hot. Add drained tempeh; stir-fry 5 minutes. Add bell pepper; stir-fry 3 minutes. Add broccoli and marinade mixture; cook about 3 minutes or until sauce is bubbly. Transfer to a hotel pan; sprinkle with green onions. Cover and hold at 150°F in a food warmer until service.SERVINGS:24 servingsFrom:Created by Chef David Phelps, Middlebury College, Middlebury, VTPHOTO CREDIT:Photo Credit: KIKKOMAN