Teriyaki Tempeh with Satay Dip

Servings: Serves 4, as a starter

Nutritional Information:

Per serving (163g)

Calories 412, Fat 26g, Saturates 7.3g, Carbohydrate 34g, Sugars 19g, Fibre 3g, Protein 20g, Salt 4.8g




To make the teriyaki sauce, combine all the teriyaki ingredients, except the cornflour and water, in a small saucepan and warm it over a medium heat.


Make a cornflour slurry by mixing the cornflour and water together until smooth, then add this to the saucepan, whilst stirring. The sauce will start to thicken; when it is thick enough to coat the back of a spoon, turn off the heat and set aside.


For the satay dip, mix all the satay ingredients together and set aside.


Cut the block of tempeh into 10-12 even chunks. Heat the oil in a large frying pan over a medium heat. Fry the chunks of tempeh for 3 minutes on each side. Add the teriyaki sauce to the pan, and coat the tempeh in it. Let the mixture simmer for 1-2 minutes.


Remove from the heat and sprinkle sesame seeds over each side of the coated tempeh; then serve immediately with the satay dip.


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