Marinated tempeh with brown rice

Method

1. Cut the tempeh into 1 cm slices and leave it to marinate in a deep dish with the soy sauce, the sliced garlic and the lemon juice for 20 minutes, turning the slices halfway so they take it up evenly.
2. Meanwhile, rinse the brown rice under running water and bring it to the boil with 850 ml of water and the salt, a ratio of two and a half measures of water to one of rice. Once boiling, turn the heat right down, cover and cook for 40 to 45 minutes, nearly twice as long as white rice, until the water is absorbed and the grain is tender but still has bite. Take it off the heat and let it stand covered for 10 minutes before fluffing with a fork.
3. Cut the broccoli into florets and the carrot into half-centimetre rounds. Steam the carrot for 4 minutes, lay the broccoli on top and steam for a further 4 to 5 minutes, until tender but firm and still green.
4. Drain the tempeh and keep the marinade. Brown the slices in the olive oil in a frying pan over medium-high heat, 3 to 4 minutes a side, until crisp; pour over the reserved marinade and let it cook off for 1 minute to glaze them.
5. Serve the tempeh over the brown rice, with the broccoli and carrot alongside.