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.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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)
Directions
Step 1
Slice the tempeh into thin pieces and steam it for 5 minutes to remove any bitterness. Set aside.
Step 2
Heat the sesame oil in a large skillet or pot over medium heat.
Step 3
Add the minced garlic and grated ginger to the skillet, and sauté for 1-2 minutes until fragrant.
Step 4
Pour in the vegetable broth, soy sauce, mirin, and sugar. Stir until the sugar is dissolved.
Step 5
Add the sliced shiitake mushrooms to the broth and simmer for 5 minutes.
Step 6
Add the broccoli and cauliflower florets, cooking for another 5 minutes until slightly tender but still crisp.
Step 7
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.
Step 8
If using, add the cooked udon noodles to the pot and heat through for 2-3 minutes.
Step 9
Garnish the dish with sliced green onions before serving.
Step 10
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
| Serving size | (1625.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1451.4 |
| Total Fat 50.5g | 0% |
| Saturated Fat 11.2g | 0% |
| Polyunsaturated Fat 5.6g | |
| Cholesterol 0mg | 0% |
| Sodium 3687.2mg | 0% |
| Total Carbohydrate 164.8g | 0% |
| Dietary Fiber 21.8g | 0% |
| Total Sugars 58.6g | |
| Protein 96.3g | 0% |
| Vitamin D 154IU | 0% |
| Calcium 1458.5mg | 0% |
| Iron 15.6mg | 0% |
| Potassium 3216.4mg | 0% |
Source of Calories