- 1 pkg. organic tempeh
- 1 Tbsp. olive or coconut oil (we used extra-virgin olive oil)
- Tempeh Marinade
- 3 Tbsp. vegetable broth
- 1 Tbsp. tamari (or soy sauce if not gluten-free) (we used reduced-sodium soy sauce)
- ½ tsp. garlic powder
- ¼ tsp. onion powder
- Teriyaki Sauce
- 4 Tbsp. tamari (or soy sauce if not gluten-free) (we used reduced-sodium soy sauce)
- 1 tsp. sesame or olive oil (we used toasted sesame oil)
- 2 Tbsp. maple syrup
- 1 tsp. sriracha or hot sauce (we used sriracha)
- 1 tsp. rice wine vinegar or apple cider vinegar (we used rice wine vinegar)
- ½ tsp. garlic powder
- ½ tsp. cornstarch
- ¼ tsp. liquid smoke-optional (we used mesquite liquid smoke)
- Toppings (optional but we did use them)
- Sesame seeds (we used roasted sesame seeds)
- Cut the tempeh into triangles or squares (we cut the tempeh into triangles and got 4 pieces from the slab). You can choose to steam the cut pieces in a steamer basket for 10 minutes but we didn’t.
- Take a bowl out and mix together all the marinade ingredients in it.
- Add the tempeh to the bowl and toss to coat in the marinade. Let it marinate for a minimum of 20 minutes*.
- Take a pan out and pour the olive oil in. Once the oil’s hot, add the tempeh into the skillet to cook for 3 to 5 minutes per side or until crispy (4 minutes did the job for us). The original recipe never says what the heat should be set to but we set ours to medium.
- While the tempeh is getting crispy, take a large bowl out and mix the teriyaki sauce ingredients together in it.
- Once the tempeh is finished getting crispy, take it out of the skillet and place it in the teriyaki sauce, tossing to coat on all sides.
- Take the tempeh out of the teriyaki sauce (leaving the remaining sauce in the bowl) and put it back in the hot pan.
- Cook the tempeh for about 30 seconds on each side just long enough to caramelize the teriyaki sauce coating the tempeh. Turn off the heat and pour what’s left of the teriyaki sauce from the bowl into the pan. Leave the sauce alone for a minute or so to allow it to thicken up a bit.
- Serve the tempeh and top with the sesame seeds and scallions.
*We chose to mix the marinade in a resealable bag and add the tempeh in, tossing to coat. We put the tempeh in the refrigerator while it marinated.
Serves 2 (or 4 smaller portions).
We’ve tried this recipe using tamari instead of soy sauce but it was just too salty. It’s still a little salty using the reduced-sodium soy sauce but at least the saltiness can actually be balanced with the scallions. We ate this dish with a side of Asian Cabbage Slaw and thought the two dishes complemented each other.
Recipe source unknown.
Take care everybody !