Teriyaki Tempeh — a plant-based Other recipe by BOSH!
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Teriyaki Tempeh

We genuinely can't stop making this one. Teriyaki tempeh is the kind of recipe that sounds impressive but comes together in about 25 minutes, and once you've had it you'll be adding it to the weekly rotation without even thinking about it. The sauce is the real star here, sticky and glossy with a deep savoury sweetness from the maple syrup and soy, and the tahini gives it this rich, creamy body that just coats the tempeh beautifully. Tempeh soaks up flavour like nothing else, so every bite is properly punchy. If you've ever been on the fence about tempeh, this is the recipe that's going to win you over.

Cook: 25 min
Serves 4

Before You Start

  • Microplane or fine grater for garlic & ginger
  • Small saucepan
  • Wok
  • Large saucepan

Ingredients

  • 3 tbsp maple syrup
  • 3 tbsp light brown sugar
  • 1 garlic clove
  • 2 inches of fresh ginger
  • 80ml soy sauce
  • 1 tbsp rice wine vinegar
  • 2 tbsp creamy tahini
  • 200g block of tempeh
  • 2 green peppers
  • 1 tbsp toasted sesame oil
  • 1 tbsp rapeseed oil
  • 50g cashews
  • 4 spring onions
  • 2 x 250g bags of microwavable basmati rice
  • 2 tbsp sesame seeds - plus more for garnish

Method

1

First, make the teriyaki sauce

  • Peel and grate the garlic and ginger
  • Add the maple syrup and sugar to a small saucepan over a low heat and stir until the sugar has dissolved
  • Add the grated garlic and ginger to the pan and and stir for 2-3 minutes until very fragrant
  • Add the soy sauce and stir for 30 seconds
  • Add the rice wine vinegar and stir for 30 seconds
  • Reduce the heat to low and stir through the creamy tahini in order to thicken up
  • Take the pan off the stove when the sauce reaches your desired consistency
2

Prepare the tempeh

  • Cut the tempeh into ½ cm thick strips
  • Trim, halve, core and slice the peppers
  • Trim and finely slice the spring onions
3

Cook the rice

  • Prepare the rice as directed on the packet
  • Once cooked, spoon into a large saucepan over a medium heat
  • Add 3 tablespoons of the teriyaki sauce, a handful of the sliced spring onions and sesame seeds, mix well to combine
4

Cook the tempeh

  • Warm the sesame and rapeseed oil in a wok over a medium heat, add the tempeh, cashews and some pepper to the wok and stir for 4-5 minutes
  • Add the teriyaki sauce to the wok and stir for 2 minutes, making sure the tempeh pieces are well-covered
5

Time to serve

  • Plate up the rice and spoon over the teriyaki tempeh
  • Garnish with some more sliced spring onions, sesame seeds and serve immediately

Tips & Variations

  • Press your tempeh first: If you've got a few extra minutes, pressing the tempeh before cooking helps it absorb even more of that gorgeous sauce. Just wrap it in a clean tea towel and press down firmly for a minute or two.
  • Adjust the sweetness: We like ours with a proper sticky glaze, but if you want it a little less sweet just dial back the maple syrup slightly and add a tiny splash more rice wine vinegar to balance it out.
  • Make extra sauce: Honestly, just double the sauce recipe. It keeps brilliantly in a jar in the fridge for up to a week and is incredible drizzled over noodles, roasted veg, or pretty much anything you've got going.

Why This Works

The trick is building the teriyaki sauce low and slow, letting the garlic and ginger really cook into the maple and sugar base before you add the soy. That's where all the depth comes from. The tahini at the end is a bit of a secret weapon, it thickens everything up and adds a nuttiness that makes this sauce feel really special rather than just sweet and salty.