008 / 75 · Before the Shift

Crisp Tempeh with Broccoli and Tamarind Bulgur

2 dinner bowls · Active 25 min · Total 40 min

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Browned tempeh, tender broccoli and a thin tamarind glaze make a full bowl with a distinctly tangy edge. Bulgur underneath catches the small amount of sauce without making the tempeh soggy. The useful trick is to steam the tempeh first, dry it well and glaze it only at the end. Each stage has a purpose; none needs an aggressive heat or a long list of bottled sauces.

Jump to ingredients

Crisp rectangular tempeh and broccoli with tamarind glaze over bulgur.

Steam, dry, then brown

A brief steam softens the tempeh and can mellow its stronger fermented flavor. It also wets the surface, so let the slices drain and pat them dry before putting them in oil. Crowding a damp skillet works against the crisp edges. Use a wide pan, leave the slices alone for a few minutes and turn them once a golden crust has formed. The finished texture should have a tender center, not be dry all the way through.

Know the tamarind in the jar

This recipe uses ordinary seedless tamarind purée, not an intensely reduced, double-strength concentrate or a sweetened chutney. Those products cannot be exchanged spoon for spoon. The measured brown sugar takes the sharp edge off the purée; it does not make a thick sticky coating. Add the sauce only after browning so its sugar has no chance to scorch on a dry pan.

Use the quiet cooking time

The bulgur can cook while the tempeh steams, and the same steamer can then handle the broccoli. Slice the peeled broccoli stalk into small pieces instead of throwing it away. Keep the finished broccoli separate until the glaze has loosened in the skillet, then fold it through once. That small bit of organization keeps the meal varied in texture and avoids a bowl of uniformly soft brown ingredients.

Ingredients

  • 3/4 cup medium bulgur wheat (130 g)
  • 1 1/4 cups water for bulgur (300 ml), or packet-specified amount
  • 8 oz plain tempeh, sliced into 1/2-inch (1 cm) rectangles (225 g)
  • 10 1/2 oz broccoli, cut into small florets with peeled stalk finely sliced (300 g prepared weight)
  • 1 tablespoon plus 1 teaspoon neutral cooking oil (20 ml)
  • 1 tablespoon seedless tamarind purée, regular strength and unsweetened (15 g)
  • 1 tablespoon reduced-sodium soy sauce (15 ml)
  • 2 teaspoons packed light brown sugar (8 g)
  • 3 tablespoons water for the glaze (45 ml)
  • 1 tablespoon finely grated fresh ginger (6 g)
  • 1/4 teaspoon fine salt (1.5 g)

Set out

Medium saucepan with tight lid for bulgur, Saucepan with steamer insert and lid, 12-inch (30 cm) skillet, Small bowl, Clean kitchen towel or paper towels

Allergens

Soy, Wheat; tempeh and soy-sauce formulations vary. Check labels and substitutions.

Make it

  1. Bring the 1 1/4 cups (300 ml) water and salt to a boil in the bulgur saucepan. Stir in the bulgur, cover and cook on low for 10–12 minutes, or according to its packet, until tender. Remove from the heat and keep covered.
  2. Meanwhile, bring about 1 inch (2.5 cm) of water to a simmer under the steamer insert. Arrange the tempeh in the insert, cover and steam for 10 minutes, or longer if its package requires. Transfer to a clean towel and pat thoroughly dry.
  3. Put the broccoli in the steamer. Cover and steam for 4–5 minutes until just tender, then remove the insert from the water.
  4. While the broccoli steams, stir the tamarind purée, soy sauce, sugar, 3 tablespoons water and ginger together in the small bowl.
  5. Heat the oil in the skillet over medium-high heat. Add the dried tempeh in one layer and cook for 6–8 minutes, turning once, until both broad sides are golden. Follow any additional cooking instructions on the tempeh package.
  6. Reduce the heat to medium-low. Pour in the tamarind mixture and turn the tempeh for 30–60 seconds, until lightly glazed. Fold in the broccoli just to coat. Fluff the bulgur and divide between two bowls; add the tempeh, broccoli and pan sauce.

Read the packet before a busy evening

Tempeh varies in thickness and may have specific cooking instructions. Check those before beginning so a required extra cooking stage does not collide with your departure time.

A useful detail

If your tamarind product is labeled concentrated or double strength, use a regular-strength purée for this recipe rather than guessing a substitution.

Another way

  • Use 1 tablespoon (15 ml) lemon juice instead of tamarind for a different, simpler sharp glaze, reducing the sauce water to 2 tablespoons (30 ml).
  • Replace the broccoli with 10 1/2 oz (300 g) cauliflower, cut into small florets. Steam for 6–8 minutes until tender, then fold through the glaze as directed for the broccoli.

Keep it well

Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days. Reheat covered to 165°F/74°C with a splash of water. Pack chilled with two cold sources in an insulated bag and refrigerate at work. The tempeh will soften in storage but the flavor remains useful for a second meal.