TERIYAKI TEMPEH AND GREEN BEANS

  • 1 package of tempeh, sliced thin
  • 1 tbsp oil
  • 1/2 cup soy sauce (tamari for gluten-free)
  • 1/4 cup brown sugar
  • 1 tsp fresh ginger, grated
  • 1 1/2 tbsp agave
  • 1 tsp dark sesame oil
  • splash of rice wine vinegar
  • 1/4 cup water mixed with 3 tsp cornstarch
  • 2 large handfuls of fresh green beans, cooked till tender
  • Rice, prepared 
  1. Over medium-high in a medium non-stick frying pan, heat oil. 
  2. Once hot, place tempeh in pan and brown on each side. 8-10 minutes.
  3. While tempeh is browning, prepare sauce.
  4. In a small saucepan combine soy sauce, brown sugar, ginger, agave, sesame oil, rice wine vinegar, and water with cornstarch. Bring to a boil and boil for 4 minutes, until thickened a bit, careful not to burn. Set aside.
  5. Once tempeh is brown, add cooked green beans to skillet and desired amount of teriyaki sauce. Saute for 4-5 minutes until sauce sticks to tempeh.
  6. Serve immediately over rice & enjoy!

Recipe from http://www.thelocalvegan.com/

 

TEMPEH OREK 

  • 1 pack of tempeh
  • sea salt
  • 1-2 tbl of oil
  • 1/2 onion, chopped
  • tsp crushed garlic
  • tbl tamarind
  • 1-2 tbl kecap manis (sweet soy sauce)
  1. Slice tempeh, sprinkle with salt and lightly fry.  
  2. Remove from pan and chop into smaller pieces.
  3. Fry the chopped onion and garlic until fragrant.
  4. Add a spoonful of tamarind and a big squirt of kecap manis. Add a splash of water so it doesn't burn. Put the chopped tempeh back in and stir until it's all coated and sticky.

This is a traditional Indonesian dish.

Balsalmic tempeh

Balsalmic tempeh. Pan fry tempeh until golden, add balsalmic vinegar and soy sauce to the pan with a splash of water, stir till coated. Totally delicious.