Teriyaki Tempeh – a delicious way to use this highly nutritious plant protein
Tempeh is a product made from fermented soya beans and is a wonderful protein source for any meal, or even as a snack.
1 block of tempeh (about 225g)
2 spring onions/scallions (finely chopped)
For Teriyaki sauce
2.5 Tbsp of rice syrup (or maple syrup)
1/2 Tbsp of ginger juice (finely grate ginger and squeeze the juice out)
2 Tbsp of shoyu (good quality, sugar free shoyu)
2 Tbsp of apple juice
1 Tbsp of toasted sesame oil
1/2 Tbsp of rice vinegar
3 tablespoons of sunflower oil (for frying the tempeh & mushrooms)
Sea salt (a few pinches)
Start by frying the tempeh in 2 Tbsps of sunflower oil for about 3 minutes on each side until lightly brown, then mix all the teriyaki sauce ingredients together and then pour over the tempeh. Cook on a low heat for a few minutes, then add in the spring onions/scallions and mix well.
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