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Teriyaki Tempeh

Teriyaki Tempeh
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.


Before you start

Microplane | Small saucepan | Wok | Large saucepan

Serves 4


For the teriyaki sauce

  • 3 tbsp maple syrup
  • 3 tbsp light brown sugar
  • 1 clove garlic
  • 2 inches fresh ginger
  • 80ml soy sauce
  • 1 tbsp rice wine vinegar
  • 2 tbsp creamy tahini

For the tempeh

  • 200g block tempeh
  • 2 green peppers
  • 1 tbsp toasted sesame oil
  • 1 tbsp rapeseed oil
  • 50g cashews

For the rice

  • 2x 250g bags microwavable basmati rice
  • 4 spring onions
  • 2 tbsp sesame seeds, plus more for the top


  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 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

  2. 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

  3. 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

  4. 4.

    Cook the tempeh | Warm the sesame 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

  5. 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