with Broccoli and Daikon
1 pound tempeh, cut into one-inch pieces
2 cups broccoli florets
2 cups daikon radish (cut into half-moon slices)
1/2 cup orange juice
4 tablespoons honey or maple syrup
2 tablespoon arrowroot powder
2 teaspoon sesame oil
2 tablespoon rice vinegar
2 tablespoon wine
4 teaspoons chili paste, or to taste
6 tablespoons tamari
2 tablespoon miso
4 tablespoons vegetable oil
4 tablespoons minced fresh ginger root
4 tablespoons minced garlic
1 teaspoon ground white pepper
Place tempeh in a steamer basket inside a saucepan filled with 1/2 an inch of water. Cover, turn to high heat and steam for about 15 minutes. In the last two minutes of cooking, add the broccoli and daikon radish.
Meanwhile, find two small bowls. In one, blend the miso and two tablespoons of tamari, then set it aside. In the other bowl, mix four tablespoons of tamari with the orange juice, honey or maple syrup, arrowroot powder, sesame oil, rice vinegar, wine and chili paste. Be sure that the arrowroot powder has dissolved and the honey is completely blended.
Heat the oil in a hot wok, then add the ginger. After one minute of cooking, add the garlic. Cook until the garlic is light brown, then add the pepper and cook for 30 more seconds.
Stir the juice mixture then add it to the wok, careful not to splash. Cook, stirring constantly, until the liquid thickens. This will take a few minutes.
Remove the wok from heat and add the broccoli and tempeh. Stir well, then add the miso and tamari mixture and stir again.