Tempeh and Broccoli Stir-Fry

In a small bowl, whisk together the soy sauce, sesame oil, maple syrup, vegetable broth, cornstarch, and red pepper flakes until smooth. Set aside.

Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the tempeh cubes and pan-fry for 6 to 8 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the tempeh from the pan and set aside on a plate.

Add the remaining 1 tablespoon of avocado oil to the same skillet. Toss in the broccoli florets and stir-fry for 3 to 4 minutes until they turn bright green.

Pour 2 tablespoons of water into the skillet and quickly cover with a lid to steam the broccoli for 2 minutes until tender-crisp. Remove the lid.

Add the minced garlic and ginger directly to the broccoli, stirring constantly for about 30 seconds until fragrant.

Return the cooked tempeh to the skillet.

Give the sauce mixture a quick stir to recombine, then pour it directly into the skillet over the tempeh and broccoli.

Toss everything together continuously for 1 to 2 minutes as the sauce bubbles, thickens, and evenly coats the tempeh and broccoli.

Remove from heat and serve hot over warm cooked brown rice.