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Teriyaki Tempeh

Teriyaki Tempeh
Teriyaki Tempeh

Tempeh’s got such a robust and enjoyable texture, it tastes great and soaks up flavours amazingly. Plus, it’s jam-packed with protein. This dish is a total winner, the teriyaki sauce is so delicious, we nearly drank it straight from the pan...but we’re glad we didn’t because it complemented the tempeh and veggies perfectly. Plus, y’know, we’re not savages.

If you're looking for a healthy vegan dinner, this delicious Asian veggie dish is packed full of nutrients as well as being super tasty!


Before you start

Microplane | Small saucepan | Wok


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


  1. 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 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

  2. 2.

    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

  3. 3.

    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

  4. 4.

    Time to serve | Plate up the rice and spoon over the teriyaki tempeh and broccoli | Garnish with spring onion, sesame seeds and serve immediately