Teriyaki Tempeh-- Another healthy way to get protein without meat

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.

Finely chop the ginger and put it aside.

Cut the tempeh into small thin pieces and put it aside.

In a small pot on medium heat, combine the sugar and the soy sauce together and bring it all to a boil.

Turn down the heat and let the mixture thicken, then add the water and cook it for a few minutes.

Add the ginger, the sesame oil, and the sesame seeds—and mix well.

Let it cook for a few more minutes, then turn the heat off. Let the sauce cool and put it aside or in a small glass jar.

In a frying pan on medium heat, put the tempeh pieces in and cover them with water.

Bring it to a boil, and let cook until the water starts to evaporate, then add the coconut oil followed by the teriyaki sauce.

Lower the heat and keep an eye on it as it can burn easily at this point.

Flip the pieces to cook the other side.

Take the cooked pieces out, and keep cooking the rest until done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens