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Lilly’s Table

 
 
© Lillys-Table.com Photo of Teriyaki Tempeh
 

Tags: Dairy Free Gluten-Free Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Teriyaki Tempeh

 

Liven a simple base of tempeh with a sweet & sticky teriyaki sauce. Tempeh is packed and fermented soy beans similar to tofu, except the soy beans are left whole, giving it a unique texture. Similar to tofu it needs a bit of flavor enhancement for full enjoyment.

Ingredients

  • 2 tablespoons soy sauce, tamari
  • 2 tablespoons mirin
  • 1½ tablespoon honey, or agave nectar for a vegan option
  • 1 clove garlic, minced
  • 1 inch piece ginger, cut in half
  • 1 tablespoon vegetable oil (high heat)
  • 6 ounces tempeh

Serving Size: 2 People

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Preparation Instructions

Place the soy sauce, mirin, honey, garlic and ginger in a small saucepan over medium heat. Bring up to a simmer until reduced in half.

Meanwhile, slice the tempeh through the center for thinner pieces and then again into 2-3 inch pieces.

In a skillet over medium heat, add the vegetable oil. Once it is hot, but not smoking, add the tempeh. Sear for 1-3 minutes, flip over and sear on the other side.

Discard the ginger from the teriyaki sauce. Pour over the tempeh and allow the sauce to bubble up. Turn the tempeh in the sauce until it is evenly coated. Serve.