Teriyaki Tempeh
Put the takeaway menus down and check this out! Our Teriyaki Tempeh is a stir-fry which means it's really quick to rustle up on the fly, making this the perfect dish for a speedy, satisfying, tasty meal on a week-night. In fact, it's so tasty it would wow on a date night too! The umami flavours combined with our sticky teriyaki sauce and meaty tempeh create the ultimate fakeaway meal you don't have to slave over.
Servings
Ingredients
For the teriyaki sauce
<item-todo-done>3 tbsp maple syrup<item-todo-done><item-todo-done>3 tbsp light brown sugar<item-todo-done><item-todo-done>1 garlic clove<item-todo-done><item-todo-done>2 inches of fresh ginger<item-todo-done><item-todo-done>80ml soy sauce<item-todo-done><item-todo-done>1 tbsp rice wine vinegar<item-todo-done><item-todo-done>2 tbsp creamy tahini<item-todo-done>
For the tempeh
<item-todo-done>200g block of tempeh<item-todo-done><item-todo-done>2 green peppers<item-todo-done><item-todo-done>1 tbsp toasted sesame oil<item-todo-done><item-todo-done>1 tbsp rapeseed oil<item-todo-done><item-todo-done>50g cashews<item-todo-done>
For the rice
<item-todo-done>4 spring onions<item-todo-done><item-todo-done>2 x 250g bags of microwavable basmati rice<item-todo-done><item-todo-done>2 tbsp sesame seeds - plus more for garnish<item-todo-done>
Ingredients
For the teriyaki sauce
<item-todo-done>6 tbsp maple syrup<item-todo-done><item-todo-done>6 tbsp light brown sugar<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>4 inches of fresh ginger<item-todo-done><item-todo-done>160ml soy sauce<item-todo-done><item-todo-done>2 tbsp rice wine vinegar<item-todo-done><item-todo-done>4 tbsp creamy tahini<item-todo-done>
For the tempeh
<item-todo-done>400g block of tempeh<item-todo-done><item-todo-done>4 green peppers<item-todo-done><item-todo-done>2 tbsp toasted sesame oil<item-todo-done><item-todo-done>2 tbsp rapeseed oil<item-todo-done><item-todo-done>100g cashews<item-todo-done>
For the rice
<item-todo-done>8 spring onions<item-todo-done><item-todo-done>4 x 250g bags of microwavable basmati rice<item-todo-done><item-todo-done>4 tbsp sesame seeds - plus more for garnish<item-todo-done>
Before you start
Microplane | Small saucepan | Wok | Large saucepan
**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 grated 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
- Reduce the heat to low and stir through the creamy tahini in order to thicken up
- Take the pan off the stove when the sauce reaches your desired consistency
**Prepare the tempeh **
- Cut the tempeh into ½ cm thick strips
- Trim, halve, core and slice the peppers
- Trim and finely slice the spring onions
Cook the rice
- Prepare the rice as directed on the packet
- Once cooked, spoon into a large saucepan over a medium heat
- Add 3 tablespoons of the teriyaki sauce, a handful of the sliced spring onions and sesame seeds, mix well to combine
**Cook the tempeh **
- Warm the sesame and rapeseed oil in a wok over a medium heat, add the tempeh, cashews and some 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 pieces are well-covered
**Time to serve **
- Plate up the rice and spoon over the teriyaki tempeh
- Garnish with some more sliced spring onions, sesame seeds and serve immediately