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Preparation

1. Slice tempeh into 12 crosswise short strips. Heat olive oil in a pan and add tempeh. Cook and flip for 8-10 minutes until it starts to turn brown.
2. Cook rice according to package directions, see Helpful Hints.
3. In a small saucepan whisk together coconut amino, 1/4 cup water, honey and rice vinegar, bring to a boil. Meanwhile combine cornstarch and 4 teaspoons water. Add to the boiling sauce and whisk until is starts to thicken.
4. Pour the sauce over the tempeh in the saucepan and heat through for 5-8 minutes.
5. Steam/cook the broccoli in the microwave. Drain if needed and set aside.
6. Divide rice into 4 bowls, about 1/3 cup per bowl. Add broccoli (1/2 cup) to each bowl and place 3 slices of tempeh on top. Drizzle each bowl with 2 tablespoons of crema. Slice scallion and sprinkle over each of the bowls, if desired.