"General Tso's" Tempeh with Green Onion, Bok Choy, Sesame Seeds & Rice

Directions

1. Rinse the jasmine rice in a strainer under cold water, then drain and transfer to a small saucepan. Add the broth and bring to a boil over high heat.
2. Wash and dry the bok choy, green onions, and ginger.
3. When the liquid is boiling, stir, cover, and reduce the heat to low. Simmer the rice until the liquid is fully absorbed, about 15–18 minutes, then keep covered off heat for 5 minutes.
4. Slice the green onions crosswise into thin pieces, reserving 2/3 for the sauce and leaving the rest for garnish.
5. Peel and finely mince the ginger and add it to a bowl with the chopped green onions, broth, cornstarch, soy sauce, maple syrup, and ketchup. Whisk until the sauce is smooth and set aside.
6. Preheat a nonstick skillet over medium-high heat.
7. Slice the tempeh into 1/2-inch thick strips and sprinkle with a pinch of salt.
8. Once the skillet is hot, add oil to coat the bottom, arrange the tempeh in a single layer, and cook, turning once, until browned and warmed through, about 4–5 minutes. Transfer to a plate and keep warm.
9. Slice the bok choy crosswise into bite-sized pieces.
10. Return the skillet to medium heat, add a little more oil, and stir-fry the bok choy with a pinch of salt until just softened, about 3–4 minutes.
11. Pour the prepared sauce into the skillet and boil briefly until it thickens, 2–3 minutes. Return the tempeh to the pan, toss to coat, then remove from heat and cover to keep warm.
12. To serve, mound the rice on plates, top with the tempeh and bok choy, and finish with the reserved green onions and sesame seeds.