Tempeh Strips with Peanut Sauce and Broccoli

I know this seems like it doesn't fit wit some of my other recipes, and it doesn't.  But I'm trying to eat healthier and sometimes I like to branch out a little bit, outside my comfort zone and try something I wouldn't even suspect of myself.  I got this from my T25 nutrition guide which has a lot of healthy ideas.  T25 is a BeachBody program that I have been enjoying lately, and with it I've been trying to eat cleaner.

This recipe appealed to me because I always like peanut sauce and broccoli.  When I had a week off before starting my current job, I decided to try some of the ideas in the book.  It took me a bit to find some Tofu section at the grocery store (did you know it is near the produce?  At least it is in my grocery store). My Grocery store didn't have Tempeh so I used extra firm Tofu instead. I was surprised at how much I enjoyed this lunch and how filling it was.  I even made it again the next day.  The only thing I didn't like about it was that it isn't very practical for anyone who is at work all day.  I'm glad I tried something new though, and maybe I'll be a little more adventures and try some more tofu dishes in the future.

Tempeh Strips with Peanut Sauce and Broccoli
From: T25 Nutrition
Prep Time: 5 min
Cook Time: 13 min

Ingredients:
2 tsp all natural almond (or peanut) butter
2 tsp rice vinegar (divided)
1 1/2 tsp reduced sodium soy sauce (divided)
4 oz tempeh, cut into thin strips
1 cup broccoli

Directions:
1. Preheat oven to 350.  cover baking pan with aluminum foil and lightly coat with spray.

2. Combine almond butter, 1 1/2 tsp vinegar, and 1 tsp soy sauce in a small bowl and set aside.

3. Combine tempeh strips with remaining 1/2 tsp vinegar, and remaining 1/2 tsp soy sauce in a medium bowl.

4. Place tempeh on prepared baking pan.  Bake for 8 minutes, turn and bake fore 5 more minutes or until golden.

5.  Steam broccoli until desired tenderness.

6. Serve tempeh strips with steamed broccoli and almond/peanut sauce.