Instructions: Stir tempeh, soy sauce, vinegar, garlic, ginger and crushed red pepper in medium bowl to blend. Let marinate 1 hour at room temperature.

Steam broccoli until crisp-tender, about 3 minutes. Set aside. Strain marinade from tempeh into small bowl; set tempeh aside. Whisk 2 tablespoons water, honey and cornstarch into marinade.

Heat oil in large nonstick skillet over high heat. Add marinated tempeh and bell pepper and saute 4 minutes. Add broccoli and marinade mixture and saute until broccoli is heated through and sauce thickens, about 3 minutes. Transfer to bowl. Sprinkle with green onion and serve.

This recipe yields 4 servings as a side-dish.

Comments: Because of its solid, chewy texture, tempeh (which is made from soybeans and grains) is a good meat substitute.

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