Cook Broccolini in boiling water for 2 minutes or until crisp-tender. Drain and plunge Broccolini into ice water; drain. Squeeze dry. Cut into 1-inch pieces.
Combine 3 tablespoons green onions and the next 5 ingredients (through red pepper) in a bowl.
Heat a large, heavy skillet or wok over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tempeh; stir-fry for 5 minutes or until golden brown on all sides. Remove tempeh from pan; keep warm. Add remaining 2 teaspoons oil to pan; swirl to coat. Add Broccolini and snow peas; stir-fry 2 minutes, stirring occasionally. Add tempeh and vinegar mixture to pan; bring to a boil. Divide rice evenly among 4 bowls; top with tempeh mixture. Sprinkle with remaining 3 tablespoons green onions and peanuts.
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I am miffed by the other reviews for this recipe. I followed the recipe exactly (and have since I have gone back over it to make sure I didn't do something wrong: I didn't). I thought this was awful. I don't usually leave a really bad review, but this recipe was inedible. There was so much rice vinegar in the sauce that it was sour and all we tasted. We ended up throwing it out and heating up leftovers instead.
Tasty veg option for non-vegetarians (like us). I generally like tempeh better than other "meat substitutes," but I agree with the other reviewer who mentioned the tempeh being bitter in leftovers the following day - we had the same problem, which was a bummer since we always take leftovers for lunch. Aaaanyway, the sauce is delicious and you obviously can throw in whatever veggies you have on hand. We used brown rice.
Good for a meatless Monday meal. I used the flax tempeh. I thought we already had hoisin but didn't look at the bottle carefully, and it turned out to be garlic black bean sauce. I used it anyway and thought it was just as good as hoisin would have been. Also, we can't always get broccolini at the grocery store so instead of making a special trip to find it somewhere else, I used broccoli and thought it was just fine. This is definitely one of those where you can use some leeway with the vegetables that you want to include, such as using up some that you've already got on hand.
This was really good. We're not vegetarians but we enjoy different foods. This is only the 2nd time we've used tempeh. We followed the recipe exactly & used a three grain tempeh. Definitely a keeper. I didn't enjoy the leftovers the next day, though, as the tempeh seemed bitter, but we're not familiar enough with it to know if maybe it just doesn't reheat well or who knows what. Definitely delicious the night we made it, though.