Teriyaki Tempeh Recipe: A Delicious Vegan Delight
If you’re looking to add some excitement to your plant-based meals, look no further than this easy and delectable Teriyaki Tempeh recipe. This dish is not only packed with flavor but also offers numerous health benefits, making it an ideal choice for both vegans and non-vegans alike.
Tempeh, made from fermented soybeans, is a fantastic protein source, rich in fiber, vitamins, and minerals. Its nutty flavor and firm texture make it a perfect candidate for marination, and when paired with the sweet and savory notes of teriyaki sauce, it transforms into a mouthwatering meal.
To get started, gather the following ingredients: 1 block of tempeh, 1 cup of teriyaki sauce (homemade or store-bought), 2 tablespoons of sesame oil, 1 tablespoon of rice vinegar, and your choice of vegetables (bell peppers, broccoli, and carrots work wonderfully).
First, slice the tempeh into bite-sized cubes or strips. In a bowl, whisk together the teriyaki sauce, sesame oil, and rice vinegar. Add the tempeh pieces, ensuring they are well-coated in the marinade. Allow the tempeh to marinate for at least 30 minutes for maximum flavor absorption.
Heat a non-stick skillet and add the marinated tempeh. Sauté until golden brown, which usually takes about 5-7 minutes. Next, toss in your choice of vegetables and stir-fry for an additional 3-5 minutes, until the veggies are tender yet crisp.
Serve your teriyaki tempeh over steamed rice or quinoa, garnished with sesame seeds and chopped green onions for a professional touch. This flavorful dish is not only simple to prepare but also customizable. You can easily adjust the sweetness or the level of soy sauce to suit your taste preferences.
Perfect for weeknight dinners or meal prep, this Teriyaki Tempeh recipe is sure to impress. Enjoy the delightful taste and nutritious benefits of tempeh, making it a staple in your plant-based cooking repertoire!
Ingredients: 1 block of tempeh, 1 cup of teriyaki sauce, 2 tablespoons of sesame oil, 1 tablespoon of rice vinegar, bell peppers, broccoli, carrots, steamed rice or quinoa, sesame seeds, chopped green onions