Teriyaki Tempeh

0:25 m

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.

Start cooking ➞




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>

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

Cost per portion


CO2e per portion

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