Recipe: Teriyaki Tempeh

Ingredients

(serves 2)

For the Sauce

3 tbsp maple syrup
3 tbsp light brown sugar
1 garlic clove
2 inches of fresh ginger (or tsp of lazy ginger)
80ml soy sauce
1 tbsp rice wine vinegar (rice vinegar is also fine)
2 tbsp creamy tahini

For The Tempeh

200g block of tempeh

2 green peppers

2 tbsp toasted sesame oil

50g cashews

2 spring onions for garnish

Sesame seeds for garnish

Directions

1. Peel and grate the garlic and ginger
   
2. Add the maple syrup and sugar to a small saucepan over a low heat and stir until the sugar has dissolved
   
3. Add the grated garlic and ginger to the pan and stir for 2-3 minutes until very fragrant.
   
4. Add the soy sauce and stir for 30 seconds.
   
5. Add the rice wine vinegar and stir for 30 seconds.
   
6. Reduce the heat to low and stir through the creamy tahini in order to thicken up.
   
7. Take the pan off the stove and leave to the side when the sauce reaches your desired consistency.
   
8. Cut the tempeh into ½ cm thick strips
   
9. Trim, halve, core and slice the peppers
   
10. Trim and finely slice the spring onions
    
11. Warm the sesame oil in a wok over a medium heat, add the tempeh, cashews and some pepper to the wok and stir for 4-5 minutes.
    
12. Add the teriyaki sauce to the wok and stir for 2 minutes, making sure the tempeh pieces are well-covered.
    
13. Plate up and add some spring onions, garnish with sesame seeds then serve.
    
    This can function as a starter or a small-plate, or as part of a main meal if you serve with rice. Mix some more spring onions and peppers into the rice, 3tbsp of the teriyaki sauce, and maybe throw in some edamame beans.