Oliver's Blog

Wednesday 23rd March 2022

Macrobiotic Cooking & Recipes - 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.
Head over to our YouTube channel for the latest episode of Macro School weekly where you'll see some macrobiotic cooking in action and learn how to make this delicious teriyaki tempeh dish. You'll find the macrobiotic recipe in the description below the video.
Watch the latest episode here:

Here is this wonderful macrobiotic recipe:

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.