Lee Kum Kee

Teriyaki Broccoli Tempeh Rice Parcels by Ching He Huang

Serves 2

Fresh tenderstem broccoli florets are wok fried with tempeh pieces marinated in umami Lee Kum Kee Teriyaki Sauce, served with sesame coated rice sushi handballs served in gem lettuce leaf parcels topped with pickled carrots and cucumber. Healthy, light and fresh tasting. Great dish for friends and family, as an appetiser or a healthy main. 

Lee Kum Kee’s Teriyaki Sauce is savoury sweet and rich – a complete seasoning ingredient. 

Teriyaki marinade is not only super delicious, it is arguably one of the easiest and best stir-fry sauces invented. 

I love the combination of using chunky tempeh slices and sweet tenderstem broccoli for this dish. 

Tenderstem is high in vitamins A and C, helps to keep skin healthy, maintain normal blood pressure and contributes to good bone health. 


Credit: Ching He Huang


200g block of tempeh, sliced to 1cm half-moon slices
200g tenderstem broccoli, washed, sliced on angle to 1 inch pieces
1 Tbsp rapeseed oil
1 inch piece fresh root ginger, peeled, grated
For the Sushi Rice Balls (Makes 26 balls)
500ml filtered water
300g sushi rice
5 Tbsp toasted white sesame seeds
5 Tbsp black sesame seeds
1 tsp golden caster sugar
1 large bunch chives, finely sliced



50g carrots, washed, top, tailed, julienned
50g fresh chilli, washed, deseeded, julienned
2 heads gem lettuce leaves, stalk removed, leaves separated, washed


1 In a large non-metallic bowl, add the tempeh and tenderstem broccoli pieces. Drizzle over Lee Kum Kee Teriyaki Sauce and toss to mix well with your hands. Set aside.
2 Wash the sushi rice until the water runs clear and place in medium pan, add the filtered water and bring to the simmer, cover with a tight-fitting lid and reduce the heat to low. Let the rice cook for 15 minutes. Remove the lid and fluff the rice. Add the sugar and Lee Kum Kee Seasoned Rice Vinegar and mix well to dissolve, then dress it over the rice, fluff up the rice with a fork. Transfer to a tray and leave to cool. Dress the rice with Lee Kum Kee Pure Sesame Oil to give a nutty aroma.
3 Once the rice is cooled, using wet hands to shape the rice into nice oblong pieces. Dip each ball of rice into black sesame seeds, toasted white sesame seeds and some chives. Repeat until you have covered all the sushi balls.
4 Heat a wok over high heat until smoking, add the rapeseed oil, followed by the ginger. Give the ginger a quick stir and then follow with the marinated tempeh and broccoli, give that a good stir, cook stirring for 1-2 minutes, take it off the heat.
5 To serve, place a spoonful of the broccoli tempeh mix in a gem lettuce cup, the sushi rice ball on the side, and place broccoli on the side, then top with carrots and fresh chilli.
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