Teriyaki Tempeh

🛒 Ingredients

• Tempeh 113 g · 200 kcal
• Soy Sauce (low sodium) 30 g · 20 kcal
• Mirin 15 g · 25 kcal
• Sake 15 g · 20 kcal
• Brown Sugar 12 g · 45 kcal
• Fresh Ginger (grated) 5 g · 5 kcal
• Fresh Garlic (minced) 6 g · 10 kcal
• Sesame Oil 5 g · 45 kcal
• Water 30 g · 0 kcal
• Cornstarch 3 g · 10 kcal
• Green Onions (garnish) 5 g · 2 kcal
• Sesame Seeds (garnish) 3 g · 15 kcal

👨‍🍳 Instructions

1. Slice the tempeh into desired shapes, such as cubes or triangles. Steam the tempeh for 10-15 minutes to reduce bitterness and soften its texture, then gently pat it dry with paper towels.
2. In a small bowl, whisk together the soy sauce, mirin, sake (if using), brown sugar, grated fresh ginger, and minced fresh garlic to create the teriyaki sauce.
3. Heat sesame oil in a large skillet or wok over medium-high heat. Add the steamed tempeh and pan-fry for 5-7 minutes until golden brown and slightly crispy on all sides.
4. Pour the teriyaki sauce over the tempeh in the skillet. Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, until the sauce thickens and coats the tempeh, about 5-8 minutes.
5. Remove from heat. Garnish with sliced green onions and toasted sesame seeds, and serve hot, often with rice or steamed vegetables.