Basil Tempeh Meal Prep

Place 2 blocks of tempeh in a large bowl and cover with boiling water. Let sit for 10 minutes.
Cook rice according to package instructions.
Meanwhile, add 2 tbsp sesame oil to a large skillet over medium heat. Once heated, add in 4 minced garlic cloves and 1 tbsp of minced ginger. Stir until it becomes fragrant and golden. Add the red pepper next and saute until browned.
Make the sauce by adding 1 tbsp miso paste, ¼ cup soy sauce, 3 tbsp maple syrup, 1 tbsp chili paste, ¼ cup coconut milk and 1 tsp arrowroot starch. Stir to combine.
Drain water from the tempeh and begin to break up the blocks with your hands creating a crumble. Add the crumble to your pan and mix.
Pour sauce over the tempeh mixture and cook for 5 minutes. Add basil and cilantro, stirring to mix. Reduce heat.
Add a few inches of water to a pot and bring to a boil. Add in a steaming basket with broccoli florets and reduce heat. Cover with a lid and let them steam until bright green.
Pour the juice of one lime over the tempeh mixture and remove from heat.
Add the basil tempeh, steamed broccoli and rice to your meal prep containers. Sprinkle with green onions and enjoy.