Teriyaki Tempeh

• servings: 4 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

1 8 oz package organic tempeh

1 Tablespoon extra virgin olive oil (or avocado oil)

3 Tablespoons veggie broth

1 Tablespoon tamari (can sub soy sauce)

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

4 Tablespoon tamari (can sub soy sauce)

1 teaspoon sesame oil (or olive oil)

2 Tablespoon maple syrup

1 teaspoon sriracha (or hot sauce of choice)

1 teaspoon rice wine (or apple cider vinegar)

1/2 teaspoon garlic powder

1/2 teaspoon corn starch

1/4 teaspoon liquid smoke (optional but tasty)

Sesame seeds

Scallions

Directions

Cut tempeh into triangles or squares and steam in a steamer basket for 10 minutes. (see notes)

Add all ingredients for marinade into bowl and whisk together.

Place tempeh into dish and pour marinade over. Marinate for at least 20 mins.

Place oil in a pan and sear the tempeh 3-5 minutes on each side until crispy.

Mix teriyaki sauce ingredients in large bowl.

Once tempeh is cooked, add tempeh to teriyaki sauce to cover the tempeh.

Take tempeh out of the sauce (leaving the extra sauce in the bowl) and add back to pan.

Heat tempeh again for about 30 seconds on each side to caramelize the sauce on the tempeh.

Turn off heat and pour the remaining sauce over the tempeh in the pan. Leave for about a minute for the rest of the sauce to thicken a bit.

Serve and top with sesame seed and scallions (optional).

Nutrition

• Calories: 211 kcal
• Total Fat: 11 g
• Total Carbohydrate: 14 g
• Dietary Fiber: 2 g
• Protein: 14 g