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


Ingredients

Method

1

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.

2

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.

3

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

4

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.

5

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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