Teriyaki Tempeh

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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