This teriyaki tempeh recipe is better than any vegan takeaway. This stir-fry is quick and simple, making for a satisfying week-night meal. Enjoy the umami flavors, sticky teriyaki sauce, and meaty tempeh for a protein-packed dinner.
Ingredients
For the teriyaki sauce
- 3 tbsp maple syrup
- 3 tbsp light brown sugar
- 1 garlic clove
- 2 inches of fresh ginger
- 80 ml soy sauce
- 1 tbsp rice wine vinegar
- 2 tbsp creamy tahini
For the tempeh
- 200 gram block of tempeh
- 2 green peppers
- 1 tbsp toasted sesame oil
- 1 tbsp rapeseed oil
- 50 grams cashews
For the rice
- 4 spring onions
- 2 x 250 grams bags of microwavable basmati rice
- 2 tbsp sesame seeds plus more for garnish
Instructions
Make the teriyaki sauce
- Peel and grate the 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 ginger and garlic to the pan 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 it 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 green 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, and 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 woke and stir for 2 minutes, making sure the tempeh pieces are well-covered.
To serve
- Plate up the rice and spoon over the teriyaki tempeh.
- Garnish with some more sliced spring onion, sesame seeds, and serve immediately.