Easy Teriyaki Tempeh
Sweet and sticky and full of plant-based protein, this insanely Easy Teriyaki Tempeh will quickly become a family favorite!
Servings: 4 servings
Calories: 113kcal
Ingredients
- 2 blocks tempeh 250 grams/8 ounces each
TERIYAKI SAUCE:
- 1 cup water
- 2 tablespoons white vinegar
- ⅓ cup soy sauce*
- ⅓ cup coconut sugar
- 1 tablespoon maple syrup
- 1 teaspoon fresh grated ginger
- 3 cloves garlic minced]
- 2 tablespoons corn starch
- ¼ cup cold water
Instructions
- Cut the tempeh into cubes and place them in a glass container.
- Combine all of the teriyaki sauce ingredients, except for the corn flour and cold water, into a saucepan and heat over medium heat until the sauce is heated through and the sugar has dissolved. Carefully pour the sauce over the tempeh and, if you have time, allow the tempeh to marinate covered in the fridge for 1-2 hours.
- When you are ready to cook the tempeh, pour all the tempeh and teriyaki sauce into a wok or saucepan and heat over medium heat.
- In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the cornstarch mixture over the tempeh and stir to combine. Continue stirring occasionally until the sauce thickens, is glossy and sticks to the tempeh.
- Serve over rice with vegetables.
Video
Notes
- Use Tamari instead of soy sauce if you are gluten free.
Nutrition
Calories: 113kcal | Carbohydrates: 26g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Sodium: 1085mg | Potassium: 71mg | Fiber: 0.2g | Sugar: 20g | Vitamin A: 0.2IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg