Vegan Teriyaki Tempeh Bosh TV

Teriyaki Tempeh

  • Simple
  • 0:25 m
  • 15 ingredients

Put the takeaway menus down and check this out! Our Teriyaki Tempeh is a stir-fry which means it's really quick to rustle up on the fly, making this the perfect dish for a speedy, satisfying, tasty meal on a week-night. In fact, it's so tasty it would wow on a date night too! The umami flavours combined with our sticky teriyaki sauce and meaty tempeh create the ultimate fakeaway meal you don't have to slave over.

Serves: 4

Ingredients

For the teriyaki sauce

  • 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

For the tempeh

  • 200g block of tempeh
  • 2 green peppers
  • 1 tbsp toasted sesame oil
  • 1 tbsp rapeseed oil
  • 50g cashews

For the rice

  • 4 spring onions
  • 2 x 250g bags of microwavable basmati rice
  • 2 tbsp sesame seeds - plus more for garnish

Before you start

Microplane | Small saucepan | Wok | Large saucepan

Step 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

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

Step 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

Ingredients

  • 200g block of tempeh
  • 2 green peppers
  • 1 tbsp toasted sesame oil
  • 1 tbsp rapeseed oil
  • 4 spring onions

Step 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

Ingredients

  • 50g cashews
  • 2 x 250g bags of microwavable basmati rice
  • 2 tbsp sesame seeds - plus more for garnish

Step 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

Step 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