Teriyaki Tempeh – Six Hungry Toes

Tempeh. The place we reside is just not as straightforward as we wish to discover Tempeh. Lidl provides an excellent deal for tempeh throughout their Vegan week however then takes it away (why Lidl?). Massive supermarkets typically provide one or two completely different manufacturers of tempeh, so we benefit from it after we discover it at an excellent worth. Attempt to get tempeh that hasn’t been marinated with a sauce already.

For this recipe, we use a tempeh that comes already cooked, so all I do is warmth it up with the sauce when prepared. You may sautée the tempeh identical to you’ll sautée tofu, with just a little little bit of oil.

Mirin. So as to add sweetness to our sauce, we use mirin, a kind of rice wine used generally in Japanese delicacies. It has a low alcohol content material and excessive sugar content material. Rice vinegar is a superb substitute for mirin.

Sake. This second rice wine incorporates the next alcohol content material than mirin however does not comprise sugar so it brings the appropriate stability to the dish. Don’t be concerned, the alcohol will evaporate whereas cooking the sauce. No sake? White wine can be an excellent substitute for the sake to make use of on this teriyaki recipe.

Maple Syrup (optionally available). I like including just a little maple syrup so as to add some extra sweetness to the sauce.

Soy sauce or tamari. The important thing ingredient to make your teriyaki sauce. You need to use gentle soy sauce, tamari (gluten-free soy sauce), or liquid aminos.

Contemporary veggies. For this recipe, I exploit seasonal produce from my backyard reminiscent of edamame, radish, or cucumber. You should purchase some seasonal produce, relying on the time of the yr to make this meal colourful and recent.

Quinoa. Teriyaki sauce is kind of wealthy, so I like pairing it with a grain that may soak a few of that sauce reminiscent of quinoa or rice.

The very first thing I love to do is cook dinner my grains. If you’re cooking quinoa, briefly rinse the quinoa with chilly water and add quinoa to a pan with double the quantity of water. Carry to a boil, cowl the pan, after which cut back the warmth to low and let it cook dinner till all of the water has evaporated.

Fluff the quinoa with a fork, and put aside.

Reduce your tempeh into skinny strips, or cubes, relying in your choice. Now, relying on the kind of tempeh you’ve got bought, you will must sautée or air fry the tempeh. In case your protein is already cooked, merely put aside.

Put together the teriyaki sauce by combining all of the components for the sauce: soy sauce, mirin, sake, and maple syrup.

Carry the sauce to a simmer and depart simmering for a couple of minutes earlier than including the cornflour slurry.

To make the slurry, merely add some lukewarm water to the cornflour and whisk till nicely mixed.

Add the cornflour to the sauce, and blend nicely. You will see that the sauce begins to thicken right away.

For those who add the cornflour with out diluting it in water, it willmake your sauce lumpy. Now, do not panic, I have been there, and there’s nonetheless hope. You may switch the sauce to a blender and mix the combination till easy.

As soon as the sauce has the appropriate consistency (like syrup), add your tempeh and mix nicely.

Now, slice the radish, briefly cook dinner or steam the edamame, and slice the cucumber. Additionally, I added some spiralized carrot, however you’ll be able to add carrot sticks or sliced carrot.

Add the cooked quinoa in a serving bowl, along with all of the crunchy veggies, and your Teriyaki Tempeh. Garnish with some sesame seeds, and revel in!