Tempeh makes a delicious protein addition to any meal. Tempeh is fermented soya beans that are formed into a sort of cake or loaf. Tempeh actually contains more fibre and protein than tofu because it is less processed. It is also a good source of potassium, magnesium, B6 and iron.
This is a fresh, delicious and nutritious light lunch, full of flavour.
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Servings |
people
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Ingredients
Tempeh
- 18 oz pack of tempeh
- 1 tbsp Coconut Oil
Tempeh marinade
- 1 tbsp Tamari
- 3 tbsp Vegetable stock
- 1/2 tsp Garlic Powder
- 1/2 tsp onion powder
Teriyaki sauce
- 4 tbsp Tamari
- 1 tsp olive oil
- 2 tbsp maple syrup
- 1 tsp sriracha sauce
- 1 tsp apple cider vinegar
- 1/2 tsp Garlic Powder
- 1/2 tsp Cornflour
Asian salad
Dressing for salad
- 1 Clove garlic, crushed
- 1/2 fresh red chilli cut finely
- 1 tsp ginger finely grated
- 125 ml Fresh lime juice
- 1 tbsp tamari sauce
- 1 tbsp Xylitol
Ingredients
Tempeh
Tempeh marinade
Teriyaki sauce
Asian salad
Dressing for salad
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Instructions
Teriyaki Tempeh
- Prepare the tempeh first. Cut tempeh into triangles and steam for 10 minutes.
- Add all the ingredients for the marinade into a bowl and mix.
- Place tempeh in a dish and pour over marinade and ensure that it is all covered. Set aside for 20 minutes to marinate.
- In a frying pan, melt the coconut oil. Fry the tempeh for 5-7 minutes on each side until crispy.
- Mix the teriyaki sauce ingredients
- Once the tempeh has been fried, pour the teriyaki sauce into the frying pan and cover the tempeh. Continue cooking for 2 minutes, and then set aside.
Asian salad
- Whisk all the dressing ingredients together and set aside.
- Place all vegetables and herbs in a large bowl and mix.
- Drizzle the dressing over the salad and then top with the Teriyaki Tempeh. Serve immediately.
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