About the Recipe
Tempeh is a wonderful plant-based alternative to beef or pork that can slash your dietary carbon footprint.
Originating from Indonesia, this fermented soy-bean product is rightfully becoming more popular in the west for its meaty texture, slightly nutty flavour and high-protein content.
This sticky teriyaki tempeh dish is packed full of umami deliciousness. Marinate the tempeh ahead of time for an easy weeknight dinner.
2 tbsp sesame oil
2 spring onions (30g)
1 tbsp sesame seeds
For the sauce:
4 tbsp (60ml) soy sauce (we prefer low sodium)
3 tbsp (45ml) maple syrup
1 tsp (5ml) sesame oil
1 tsp (5ml) apple cider vinegar
2 garlic cloves (10g)
10g fresh ginger
1 tsp cornflour
How to make the recipe
1. Prep your tempeh. Cut the tempeh into 5mm slices. Bring a pan of water to the boil on the stove. Place a steamer basket into the pan and add the tempeh slices to the basket. Cover and steam for 10 mins.
2. Make your sauce. Peel and mince the garlic and ginger. In a large bowl or jug, mix the minced ginger and garlic, soy sauce, maple syrup, apple cider vinegar, sesame oil and cornflour.
3. Marinate your tempeh. Add the steamed tempeh slices to the bowl of sauce and mix to cover all the slices. Set aside whilst you cook your rice, or leave to marinate for a few hours or overnight.
4. Prep your vegetables. Cut the broccoli and slice the spring onions.
5. Fry the tempeh. Add 1 tbsp sesame oil to a large pan on high heat. Add the tempeh slices to the pan and fry for 3 mins on one side until golden brown. You may need to fry the tempeh in batches. Turn the tempeh slices and add another tablespoon of sesame oil. Set aside the teriyaki sauce left in the mixing bowl for later.
6. Fry the broccoli. Once the tempeh is cooked, remove the slices from the pan and set them aside on a plate. Add the broccoli to the pan and fry for 4 minutes. If the pan gets too dry, add a splash of water to deglaze it.
7. Add your sauce. Turn the heat down and re-add the tempeh to your pan with the broccoli. Slowly add the remaining teriyaki sauce and coat the broccoli and tempeh. Remove from the heat after 1 minute or as the sauce thickens.
8. Serve. Top the teriyaki tempeh and broccoli with sliced spring onions and sesame seeds. Serve with your cooked rice.