Teriyaki Tempeh

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If there’s one type of food I can never get enough of, it’s Asian. I love it all! Today’s Vegan Feast Friday teriyaki tempeh was inspired by my love for Asian cuisine. It’s a quick and easy recipe – I think I’m starting to say that about every recipe haha. Seriously though, when I recipe is under 30 minutes, I will likely classify it as quick and easy.

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Unlike my Italian balsamic-marinated tempeh kabobs, this tempeh recipe requires no marinating, which cuts down on prep time. We will simply sauté the tempeh in a little oil and then cook it in the teriyaki sauce until it is glazed, gorgeous and flavorful! The teriyaki sauce will thicken and become glossy as it cooks down and that’s my favorite part.

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I’m using Noble Bean tempeh for this teriyaki tempeh because it is a complete protein. A 100g serving has 21 grams of protein, making it amazing as a plant-based option! Noble Bean tempeh is also organic, non-GMO and gluten-free. Serve it over rice or noodles and you’re set!

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Terriyaki Tempeh (serves 4)

Ingredients:

  • 1 240g pack of Noble Bean tempeh
  • cooked brown rice
  • green onions or scallions
  • chia seeds or sesame seeds

Teriyaki sauce:

  • 1/4 cup Bragg all natural liquid soy sauce
  • 1/4 cup apple cider vinegar (I love using Bragg)
  • 1/4 cup maple syrup (or honey for vegans who use it)
  • 2 garlic cloves, minced
  • 2 tbsp. toasted sesame oil
  • 1 tsp ginger minced

Procedure:

  1. Prep tempeh: Cut the tempeh into 16 pieces and then cut each piece lengthwise to make them thinner.
  2. Sauté tempeh: Heat 3 tbsp. of oil in a pan and sauté the tempeh on medium high heat until golden. This should take 8-10 minutes.

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  1. Prep teriyaki sauce: While the tempeh is sautéing, prepare the teriyaki sauce. In a bowl, combine the soy sauce, apple cider vinegar, maple syrup, minced garlic, toasted sesame oil and ginger. Whisk to combine.
  2. Cook tempeh in the teriyaki sauce: Once the tempeh is golden brown, add the teriyaki sauce and simmer on medium heat until the sauce reduces and thickens to coat the tempeh.

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  1. Serve: Serve over rice or noodles. I topped mine with sliced green onions and chia seeds for added crunch. Enjoy!

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Next time you’re in the mood for teriyaki, try out this plant-based vegan version. It’s the perfect addition if you’re having an Asian night in.

Have you seen my other Vegan Feast Friday recipes? Check out my Italian balsamic-marinated tempeh kabobs, Moroccan chickpea salad and Veggie-packed spring rolls.

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happy cooking,

Sarah

 

 

6 Comments on “Teriyaki Tempeh”

  1. I definitely have to start using tempeh again–it’s been so long! Anyways, this recipe looks so fantastic! Noble Bean would be a great product to get started on!

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