Name: Teriyaki Tempeh with bok choy and cauliflower rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 1⁄2 Tbsp Coconut oil; 125 g Tempeh; 1 clove Garlic (pressed); 2 1⁄2 Tbsp vegetable broth; 1 Tbsp soy sauce; 1 tsp Honey; 1 clove Garlic (pressed); 3⁄4 tsp Sesame oil; 1⁄2 tsp Sriracha hot chile sauce; 2 Tbsp soy sauce; 1⁄2 tsp White wine

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Sesame

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Mediterranean

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Marinade

Teriyaki Sauce

Teriyaki Tempeh with bok choy and cauliflower rice

 Cut the Tempeh into triangles or squares. 

 Mix all the ingredients for the marinade and add the tempeh. Mix the marinade well over the tempeh and let it soak for about 20 minutes. 

 Meanwhile, prepare the Teriyaki sauce by mixing all ingredients in a large bowl. 

 Heat the coconut oil in a frying pan and now fry the tempeh on both sides in 3-5 minutes until golden brown and slightly crispy. 

 Now put the fried tempeh in the teriyaki sauce and make sure the tempeh is well covered. 

 When the tempeh is well mixed, bake it for about 30 seconds on high heat. Reduce the heat to low and add any remaining sauce  about the tempeh. The sauce can now caramelise nicely (about 1 minute). 

 Serve the tempeh with finely chopped spring onion and sesame seeds. 

 Serving Tip: Serve the tempeh with cauliflower rice and bok choy. You prepare the bok choy whole  simply in a large wok. Cut a clove of garlic, ginger and red pepper  very fine and fry briefly in the wok (very briefly otherwise the garlic will discolour!). Then add the bok choy and wok for about 3 minutes. Deglaze with soy sauce or Ume (Japanese super fruit). 

Teriyaki Tempeh with bok choy and cauliflower rice

Teriyaki Tempeh with bok choy and cauliflower rice

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