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
- Over medium-high in a medium non-stick frying pan, heat oil.
- Once hot, place tempeh in pan and brown on each side. 8-10 minutes.
- While tempeh is browning, prepare sauce.
- 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.
- 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.
- Serve immediately over rice & enjoy!
Recipe from http://www.thelocalvegan.com/
- 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)
- Slice tempeh, sprinkle with salt and lightly fry.
- Remove from pan and chop into smaller pieces.
- Fry the chopped onion and garlic until fragrant.
- 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. Pan fry tempeh until golden, add balsalmic vinegar and soy sauce to the pan with a splash of water, stir till coated. Totally delicious.