Spicy tempeh in teriyaki sauce

Name: Spicy tempeh in teriyaki sauce
Total time: 55 min
Yield: 2 portions
Ingredients: Better Nature Bio-Tempeh organic tempeh (200g); olive or coconut oil; vegetable stock; tamari or soy sauce; garlic powder; onion powder; tamari (or soy sauce); sesame or olive oil; maple syrup; sriracha (or hot sauce); rice wine or apple cider vinegar; cornstarch; liquid smoke (optional); sesame seeds; spring onions

55 min
medium

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Ingredients

For the tempeh:

1 Pack(s) Better Nature Bio-Tempeh organic tempeh (200g)

1 tb olive or coconut oil

For the marinade:

3 tb vegetable stock

1 tb tamari or soy sauce

0.5 ts garlic powder

0.25 ts onion powder

For the spicy teriyaki sauce:

4 tb tamari (or soy sauce)

1 ts sesame or olive oil

2 tb maple syrup

1 ts sriracha (or hot sauce)

1 ts rice wine or apple cider vinegar

0.5 ts garlic powder

0.5 ts cornstarch

0.25 ts liquid smoke (optional)

To serve:

Some sesame seeds

Some spring onions

Preparation

Total time: 55 min

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1. Cut the Better Nature tempeh into triangles or squares.

2. Place all the marinade ingredients in a bowl and whisk together. Place the tempeh in a bowl and pour the marinade over it. Leave to marinate for at least 20 minutes.

3. Heat the olive or coconut oil in a frying pan and cook the tempeh until crisp, 3-5 minutes on each side.

4. Mix the teriyaki sauce ingredients in a large bowl. Once the tempeh is seared, add the tempeh to the teriyaki sauce so that the tempeh is covered.

5. Remove the tempeh from the sauce (leaving the excess sauce in the bowl) and return to the pan. Reheat the tempeh for about 30 seconds on each side to caramelise the sauce on the tempeh.

6. Turn off the heat and pour the remaining sauce over the tempeh in the pan. Leave to stand for about a minute to allow the remaining sauce to thicken a little. Serve with your choice of vegetables and rice, garnishing with sesame seeds and spring onions.