Vegan Teriyaki Tempeh with Satay Dip
This vegan teriyaki tempeh recipe is a great way to introduce yourself, and your friends and family, to tempeh.
The teriyaki sauce is sweet and sticky, and the satay dip balances the flavours well, making it a satisfying dish that can be served as a starter or as party finger food.
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
Tempeh is a great way to pack more protein into your daily meals and keep you feeling fuller for longer. If you’re new to tempeh, give it a try – like tofu, it has a neutral flavour unless marinated or pared with a sauce.
What is tempeh?
Originating from Indonesia, tempeh is made from fermented soybeans. The culturing of the soybeans using a natural fungus binds them into a solid, cake-like form. This makes it easy to cut into cubes or slices to use as a meat replacement in curries, stir fries, Buddha bowls or salads. It can also be crumbled into sauces to make Bolognese.
Tempeh has a slightly nutty flavour and a firm texture. Because it’s fermented, it’s particularly good for your gut. It also contains various vitamins and minerals and may help improve bone health.
Making the satay dip
To quickly and easily create your satay sauce, add all the ingredients to a jar and shake to combine. Any sauce you don’t use can be stored in the same jar, in the fridge, for a couple of days.
If you’re in a hurry, you can buy pre-made satay and teriyaki sauces from most supermarkets.
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Calories: 412
Servings: 4
Rating:
Nutritional information per serving:
Serving size
163g
calories
412
fat
26g
saturates
7.3g
carbs
34g
sugars
19g
fibre
3g
protein
20g
salt
4.8g
Total Time: 25 minutes
Calories: 412
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- For the teriyaki sauce
- 30 30 ml soy sauce
- 0.5 0.5 tbsp vegan honey or agave syrup
- 0.25 0.25 tbsp rice vinegar or white wine vinegar
- 0.25 0.25 tbsp coconut sugar, or dark brown sugar
- 0.5 0.5 tbsp sesame seeds
- 0.5 0.5 cloves of garlic, minced
- 0.5 0.5 cm piece of fresh ginger, chopped
- 0.25 0.25 tbsp cornflour
- 1 1 tbsp cold water
- For the satay dip
- 1 1 tbsp peanut butter
- 25 25 ml coconut milk
- 0.25 0.25 tsp chilli powder
- 0.25 0.25 tbsp soy sauce (or gluten-free tamari)
- 0.25 0.25 tsp coconut sugar
- 0.25 0.25 inch piece of fresh ginger, grated
- 0.25 0.25 clove of garlic, minced
- For the tempeh
- 50 50 g tempeh
- 0.25 0.25 tbsp vegetable oil
- To serve
- 10 10 g white sesame seeds
Method
- To make the teriyaki sauce, combine all the teriyaki ingredients, except the cornflour and water, in a small saucepan and warm it over 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 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.
Tempeh-ted for more? Discover these high-protein vegan tempeh recipes!
