Heat a dry, heavy-bottom skillet (I use cast iron) over medium-high heat. Then add sliced shallots and crumbled tempeh. Sautee about 20 minutes total or until slightly browned and crisped. Halfway through the sautee (or around 10 minutes in), add the coconut oil, turn the heat down to medium, and continue to sautee another 10 minutes.
While the tempeh and onions sautee, mix together all the sauce ingredients, and set aside for later. To make the sauce less spicy, remove the seeds and membranes of the fresno pepper and/or use only 1/4-1/2 the pepper. To make it more spicy, leave the seeds in or use up to a whole pepper. We usually make it with a whole pepper mostly de-seeded (but I leave a few in there).
Next, we do a lazy version of blanching the broccoli. Bring a pot of water to a boil (just enough to cover the broccoli) and wash and chop your broccoli into small florets. When the water boils, add the broccoli and reduce the heat to a simmer. Do not cover the pot. Leave the broccoli in the bath for 1-2 minutes (1 minute for a more raw broccoli and 2 minutes for a more tender effect). Immediately drain the hot water off the broccoli. There is no need to dirty a colender though; just use the lid of the pot to help hold the broccoli back while you strain off the hot water. Run a couple cups of cold water over the broccoli in the pot; swish it around; and drain the water off again. Set aside (uncovered).
When the tempeh and shallots are nice and browned and a little crispy, pour the sauce into the skillet. Let it simmer until it has been reduced to half its original volume. Then add the broccoli and sesame seeds, and toss until all the broccoli is coated in sauce.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.