Give BOSH! a Shout

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes, food pics, fun thoughts and other goodness all in your inbox every Friday?

Fun recipes from accross the web (anything we like)

Awesome Instagram photos

Fun food ideas and global restaurant reviews

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 

TERIYAKI TEMPEH

TERIYAKI TEMPEH
TERIYAKI TEMPEH

Tempeh is an ingredient we don’t use very often on BOSH!, we aren’t sure why! It’s got such a robust and enjoyable texture, it tastes great and takes on flavours amazingly, and it’s super-jam-packed with protein! So we decided to use it in this recipe and we have zero regrets. This dish was absolutely scrumptious. The teriyaki sauce was so delicious we nearly drank it straight from the pan…. But were glad we didn’t because it complimented the tempeh and veggies perfectly. The cashews threw in that added bit of crunch as well

Ingredients
Method

Ingredients

Teriyaki Sauce

  • 40ml maple syrup
  • 40g light brown sugar
  • 1 clove garlic
  • 2 inches fresh ginger
  • 80ml soy sauce
  • 1 tbsp rice wine vinegar
  • 2 tsp cornflour + 1 tsp water mixed

Everything Else

  • 1 tbsp sesame oil
  • 1 tbsp rapeseed oil
  • 1 Small Green Pepper
  • 1 200g block tempeh
  • 1 head broccoli
  • 50g cashews
  • 2 250g bags microwavable basmati rice
  • 2 spring onions
  • 2 tbsp sesame seeds

Method

  1. 1.

    Microplane | Small Saucepan | Wok


    First, make the Teriyaki Sauce | Peel and grate the garlic and ginger | Add the maple syrup and sugar to a small saucepan over a low heat and stir until the sugar has dissolved | Add the garlic and ginger to the pan and and stir for 2-3 minutes until very fragrant | Add the soy sauce and stir for 30 seconds | Add the rice wine vinegar and stir for 30 seconds | Add the cornflour slurry to the pan and stir to combine | Take the pan off the stove when the sauce reaches your desired consistency

    Now, prepare the Tempeh and Broccoli | Cut the tempeh into ½ cm thick strips | Cut the florets off the broccoli stalk and cut the florets into smaller pieces if there are any really big ones | Trim, halve, core and slice the peppers | Trim and finely slice the spring onions Time to cook! | Prepare the rice as directed on the packet | Warm the sesame oil in a wok over a medium heat, add the tempeh, cashews, broccoli and pepper to the wok and stir for 4-5 minutes | Add the Teriyaki Sauce to the wok and stir for 2 minutes, making sure the Tempeh and broccoli pieces are well covered

    Time to serve! | Plate up the rice, spoon over the Teriyaki Tempeh and Broccoli | Garnish with spring onion, sesame seeds and serve immediately