Teriyaki Tempeh with Stir-Fried Vegetables

Serves 2

Ingredients:

• 200g tempeh, sliced into strips

• 1/4 cup soy sauce

• 2 tbsp honey (or maple syrup for vegan)

• 1 tbsp rice vinegar

• 1 tsp grated ginger

• 1 clove garlic, minced

• 1 tbsp cornstarch mixed with 2 tbsp water

• 2 cups mixed vegetables (capsicums, broccoli, snap peas)

• 2 tbsp sesame oil

• 2 cups cooked brown rice

• Sesame seeds for garnish

Steps:

1. Mix soy sauce, honey (or maple syrup), rice vinegar, ginger, and garlic to make the teriyaki sauce.

2. Marinate tempeh in half the sauce for 15 minutes.

3. Pan-fry tempeh in 1 tbsp sesame oil over medium heat until golden and caramelised, about 4-5 minutes per side.

4. Heat the remaining sauce in a pan, add cornstarch slurry to thicken.

5. Stir-fry vegetables in the remaining 1 tbsp sesame oil until crisp-tender.

6. Serve tempeh over rice with vegetables, drizzle with sauce, and sprinkle with sesame seeds.

Why we love it: The Tempeh absorbs the rich, savoury-sweet teriyaki sauce beautifully. This dish is packed with fibre, healthy fats, and a balance of protein and carbs, making it a nourishing and satisfying meal.