This protein-rich teriyaki tempeh has a thick sauce and a fantastic meaty texture. It feels like you're eating in an Asian restaurant! Served with rice and garnished with vegetables, spring onion and sesame seeds. Satifying in everyway!
Course: Canape, main, starter
Cuisine: asian, Chinese, thai, Vietnamese
Keyword: tempeh recipe, vegan asian, vegan chinese
In a blender / food processor, blitz up the soy sauce / tamari with the garlic and ginger.
Place the mixture in a pan with the sugar, and cook until the sugar dissolves. Allow it to gently come to the boil while stirring, cooking it for around 10 minutes.
Combine the cornstarch with 4 tablespoon water.
Turn the heat right down on the pan and add the cornstarch, mixing it in well. This will make the teriyaki sauce thicken.
Turn off the heat, then add the vinegar. The sauce is now ready to use!
Then make the teriyaki tempeh:
Cut the tempeh into rectangles that are about a centimetre thick (½ inch) and a few centimetres long (1½ inches). Alternatively, rip the tempeh into pieces for a more vegan ‘chicken’ kind of look. To be honest, any shape is fine!
Heat up a frying pan with the oil on a medium heat. Once hot, add the pieces of tempeh. Give them a cook on each side for a few minutes so they are browned and also cooked through.
Add the tempeh pieces to the teriyaki sauce and coat them in it.
Take out each piece of coated tempeh and put on a serving dish. Any remaining sauce you can save for later, or have as extra for drizzling.
Put rice or quinoa in a bowl, plus other delicious vegetables like steamed baby corn & mange tout.
Place the teriyaki tempeh on top of the rice.
Drizzle over extra sauce.
Add your extras for garnish; spring onion, sesame seeds and radish.
The sauce can be stored in the fridge for at least a week in an airtight container. When it cools, it will harden a little, but reheating it will loosen it up.