Tempeh Teriyaki

Tempeh Teriyaki Recipe - Vegan Japanese Cuisine

Region / culture: Japan | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegan diet

Introduction

Tempeh Teriyaki is a delicious and nutritious dish that combines the savory flavors of tempeh with a sweet and tangy teriyaki sauce. This recipe is perfect for those looking for a plant-based alternative to traditional teriyaki dishes.

History

Tempeh Teriyaki is a modern twist on the classic Japanese teriyaki dish. Tempeh, a fermented soybean product, is a popular meat substitute in vegetarian and vegan cooking. By marinating tempeh in a homemade teriyaki sauce, this recipe creates a flavorful and satisfying meal.

Ingredients

0.5 lb (227 g) snow peas
1 large onion
8 shiitake mushrooms
1 large garlic clove
3 tbsp canola oil (divided)
0.5 cup homemade teriyaki sauce
0.5 lb (227 g) tempeh
fresh ground pepper
1 tbsp toasted sesame oil
3 cup cooked brown basmati rice

Garnish

green onions
almond slices

How to prepare

If using dried shiitakes, soak them in water to refresh.
Cut the tempeh into thin slices.
Slice the onion thinly.
Mince the garlic.
Remove any strings from the snow peas, if necessary.
Remove the stems from the shiitakes and thinly slice the mushrooms.
Heat 2 tbsp of canola oil in a saucepan or wok, gradually raising the heat to medium.
Fry the tempeh slices in batches until one side becomes golden; then turn and fry the other side until golden.
Remove the tempeh slices and drain them on a paper towel.
Add 1 tbsp of canola oil and sesame oil to the pan; raise the heat to medium-high.
Add the snow peas, mushrooms, onions, and garlic; sauté only until the onions are translucent, not browned, and the snow peas are bright green.
Then add the drained tempeh.
While stirring and tossing, add the teriyaki sauce; be careful to turn the heat down, as the sauce will sizzle dramatically.
Season with pepper.
Serve over brown rice, garnishing with slivered green onions and almonds if desired.

Variations

Substitute tempeh with tofu or seitan for a different protein option.
Add diced bell peppers or broccoli for additional vegetables.
Use a store-bought teriyaki sauce instead of homemade for convenience.

Cooking Tips & Tricks

Make sure to fry the tempeh until golden brown on both sides to give it a crispy texture.

- Be careful when adding the teriyaki sauce to the pan, as it may sizzle dramatically.

- Sauté the vegetables until the onions are translucent and the snow peas are bright green to retain their crunchiness.

Serving Suggestions

Serve Tempeh Teriyaki over cooked brown basmati rice and garnish with sliced green onions and almond slices for added flavor and texture.

Cooking Techniques

Frying the tempeh until golden brown

- Sautéing the vegetables until tender-crisp

- Tossing the tempeh and vegetables in teriyaki sauce

Ingredient Substitutions

Use any variety of mushrooms in place of shiitake mushrooms.

- Substitute snow peas with snap peas or green beans.

- Use any type of rice or grain as a base for the dish.

Make Ahead Tips

Marinate the tempeh in teriyaki sauce overnight for enhanced flavor.

- Cook the rice in advance and store in the refrigerator until ready to use.

Presentation Ideas

Serve Tempeh Teriyaki in a bowl or on a plate for a visually appealing presentation. - Garnish with sesame seeds or cilantro for added color and flavor.

Pairing Recommendations

Pair Tempeh Teriyaki with a side of steamed edamame or a cucumber salad for a complete meal.

- Serve with a side of miso soup or seaweed salad for a Japanese-inspired feast.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

400

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 6g

- Sugars: 8g

Fats

- Total Fat: 18g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 20g

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 60% DV

- Calcium: 10% DV

- Iron: 20% DV

Alergens

Contains soy and tree nuts (almonds)

Summary

Tempeh Teriyaki is a nutrient-dense dish that is high in protein, fiber, and essential vitamins and minerals. It is a healthy and satisfying meal option for those looking to incorporate more plant-based foods into their diet.

Summary

Tempeh Teriyaki is a flavorful and nutritious dish that is perfect for those looking for a plant-based alternative to traditional teriyaki recipes. With a homemade teriyaki sauce and a mix of vegetables, this dish is a satisfying and healthy meal option for any occasion.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a warm summer day, and I had just returned from a trip to Japan where I had the pleasure of trying authentic tempeh teriyaki for the first time. The flavors were unlike anything I had ever tasted before - sweet, savory, and packed with umami goodness.

I knew I had to learn how to make this dish myself, so I set out on a quest to find the perfect recipe. I scoured cookbooks, asked friends for their recommendations, and even reached out to a local Japanese restaurant for tips. After much trial and error, I finally found a recipe that captured the essence of the dish I had fallen in love with in Japan.

The key to a good tempeh teriyaki, I discovered, lies in the marinade. It's a delicate balance of soy sauce, mirin, sake, ginger, and garlic that infuses the tempeh with a rich, complex flavor. I remember spending hours in the kitchen, meticulously measuring out the ingredients and adjusting the ratios until I found the perfect combination.

Once the marinade was ready, I sliced the tempeh into thin strips and let it soak in the flavors overnight. The next day, I carefully pan-fried the tempeh until it was golden brown and crispy on the outside, while still tender on the inside. The smell that filled my kitchen was intoxicating - a heady mix of soy sauce, ginger, and garlic that made my mouth water.

Finally, it was time to add the teriyaki sauce. I poured it over the tempeh and let it simmer until it thickened and coated the strips in a glossy glaze. The final touch was a sprinkling of sesame seeds and green onions, adding a burst of freshness and crunch to the dish.

As I took my first bite of the tempeh teriyaki, I was transported back to that little restaurant in Japan where I first fell in love with this dish. The flavors were just as I remembered - sweet, savory, and utterly delicious. I knew I had found a recipe that would become a staple in my cooking repertoire for years to come.

Since that day, I have shared my recipe for tempeh teriyaki with friends and family, passing down the tradition of this beloved dish to the next generation. Each time I make it, I am reminded of that warm summer day when I first discovered the magic of tempeh teriyaki, and I am grateful for the journey that led me to this delicious recipe.