EASY TERIYAKI TEMPEH
Since posting pictures of me cooking tempeh for my family a few weeks ago on Instagram (@thehippychickpea) I have been promising to share the recipe with you guys, especially after receiving so many questions and DM's about it.
So here it is; the long awaited Teryaki tempeh recipe. Feel free to alter it to your taste - add chilli, ginger, experiment with different marinades; the choice is yours. I'd also like to add that this was the first time I had ever cooked it -- I may have not been doing it correctly/there are probs a lot of areas of my technique and recipe that could be improved to give an even better result!!
Firstly, to prep the tempeh I decided to steam it slightly, as after doing a few lil google searches online many different people seemed to recommend it; to help remove any bitter taste and let the marinade absorb better. To do this, I firstly thinly chopped the tempeh into triangles (the thinner the tempeh the more flavoursome and nicer texture I found) and filled a large pan with about an inch of water, placing the tempeh pieces in and letting them steam cook for around 10 mins.
1. Pat dry the tempeh triangles with love n care x x
2. Mix up your marinade, I used a mixture of vegetable stock, soy sauce, garlic and onion powder - depending on how much tempeh you're cooking will depend on the amounts of each - you want enough to pour over the tempeh but not so that it ends up swimming in it!!
3. Leave to sit for a few hours, or for even better results, overnight.
1. I decided to go all out and create a teriyaki sauce for the tempeh, though you could just cook it with the marinade on it's own, like I would generally for tofu. For the teriyaki sauce I mixed soy sauce, maple syrup, sesame oil and garlic powder - again the measurements would depends on the amount of tempeh - I used a whole block and my measurements were roughly:
4 tbsp soy sauce
4 tbsp maple syrup
2 tbsp sesame oil
2 tsp garlic powder
2. Add sesame oil or another cooking oil of your choice to a large pan and place the tempeh triangles on it after dipping them in the teryaki sauce. Let them fry on each side until golden brown.
3. If you have any sauce left over, feel free to add it to the pan to make the tempeh even more sticky and almost caramelised!
Enjoy served with stir fry veggies and rice or noodles, or next day in a sandwich with avocado and romaine like I did!