Insanely Easy Teriyaki Tempeh Recipe! (packed with protein & flavor)
Recipes in this Video
Teriyaki tempeh is a modern twist on traditional Japanese teriyaki, which typically features meat or fish. Tempeh, a fermented soybean product, is celebrated for its nutty flavor and high protein content, making it a popular choice in vegetarian and vegan diets. This dish showcases the balance of sweet and savory flavors characteristic of teriyaki sauce, and has gained popularity in plant-based cooking worldwide.
Ingredients
- โtempeh
- โsoy sauce
- โmirin
- โsugar
- โginger
- โgarlic
- โsesame oil
- โgreen onions
- โsesame seeds
- โvegetable oil
- โrice
- โwater
- โsalt
- โpepper
Instructions
- 1Slice the tempeh into thin strips.
- 2Heat vegetable oil in a skillet over medium heat.
- 3Add the tempeh and cook until golden brown, about 5-7 minutes.
- 4In a bowl, combine soy sauce, mirin, sugar, grated ginger, and minced garlic.
- 5Pour the sauce over the tempeh in the skillet.
- 6Cook for an additional 3-5 minutes, stirring frequently until the sauce thickens.
- 7Remove from heat and sprinkle with sesame seeds and chopped green onions.
- 8Serve over cooked rice, garnished with additional green onions.
Ingredient Alternatives
mirin
Healthier: rice vinegar + sugar
Cheaper: white wine + sugar
Rice vinegar + sugar mimics mirin's sweetness and acidity.
sesame oil
Healthier: olive oil
Cheaper: canola oil
Canola oil is a more affordable option with a neutral flavor.
tempeh
Healthier: tofu
Cheaper: seitan
Tofu is lower in calories, while seitan is often cheaper.
soy sauce
Healthier: tamari
Cheaper: coconut aminos
Coconut aminos is a soy-free alternative.
Techniques
Equipment
Also Known As
Ingredients
- โ2 cups all-purpose flour
- โ1/2 cup brown sugar
- โ1 tbsp baking powder
- โ1/2 tsp salt
- โ1 tsp ground cinnamon
- โ1/2 tsp ground nutmeg
- โ1/4 tsp ground ginger
- โ1/2 cup canned pumpkin puree
- โ1/3 cup coconut oil, melted
- โ1/4 cup almond milk
- โ1 tsp vanilla extract
Instructions
- 1Preheat your oven to 400ยฐF (200ยฐC) and line a baking sheet with parchment paper.
- 2In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
- 3In another bowl, mix the pumpkin puree, melted coconut oil, almond milk, and vanilla extract until well combined.
- 4Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 5Turn the dough out onto a floured surface and gently knead it a few times until it comes together.
- 6Pat the dough into a circle about 1 inch thick and cut it into wedges or use a biscuit cutter to make rounds.
- 7Place the scones on the prepared baking sheet, spacing them about 2 inches apart.
- 8Bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- 9Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Equipment
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