Teriyaki Tempeh
- Simple
- 0:25 m
- 15 ingredients
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.
Serves: 4
Ingredients
For the teriyaki sauce
- 3 tbsp maple syrup
- 3 tbsp light brown sugar
- 1 garlic clove
- 2 inches of fresh ginger
- 80ml soy sauce
- 1 tbsp rice wine vinegar
- 2 tbsp creamy tahini
For the tempeh
- 200g block of tempeh
- 2 green peppers
- 1 tbsp toasted sesame oil
- 1 tbsp rapeseed oil
- 50g cashews
For the rice
- 4 spring onions
- 2 x 250g bags of microwavable basmati rice
- 2 tbsp sesame seeds - plus more for garnish
Before you start
Microplane | Small saucepan | Wok | Large saucepan
Step 1
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
Ingredients
- 3 tbsp maple syrup
- 3 tbsp light brown sugar
- 1 garlic clove
- 2 inches of fresh ginger
- 80ml soy sauce
- 1 tbsp rice wine vinegar
- 2 tbsp creamy tahini
Step 2
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
Ingredients
- 200g block of tempeh
- 2 green peppers
- 1 tbsp toasted sesame oil
- 1 tbsp rapeseed oil
- 4 spring onions
Step 3
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
Ingredients
- 50g cashews
- 2 x 250g bags of microwavable basmati rice
- 2 tbsp sesame seeds - plus more for garnish
Step 4
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
Step 5
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