How about we swap out the usual chicken and beef with teriyaki sauce, and instead use the hearty and versatile tempeh instead?
The best tempeh are those made fresh. It's good to look for ones that have a almost opaque white coat of mold that fills every gap, nook, and cranny, and most of the soybeans (so they are barely visible). It will also be firm and almost foam-like when you tap on it. If the tempeh is really fresh, it will probably be warm to the touch.
Of course, you will probably end up finding tempeh that's a little older, and that's also totally fine! The recipe works great with any tempeh.
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- 500 grams tempeh
- 1 cup water
- ⅓ cup soy sauce
- 2 tbsp rice wine vinegar
- ⅓ cup mix of brown and white granulated sugar (50-50)
- 1 tbsp honey
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 2 tbsp corn starch (to make slurry)
- ¼ cup water, at room temperature
- Cut the tempeh into cubes (dice sized), put into a medium size of bowl, and set aside.
- For teriyaki marinade. In a medium saucepan, combine all the teriyaki sauce ingredients and cook over low heat until the sugar has dissolved.
- Remove from the heat and pour it over the tempeh, coat and let marinate for a minimum of two hours or optionally overnight.
- In a small bowl mix the corn flour and water, set aside.
- In a medium frying pan, add all the marinated tempeh and sauce, cook over medium heat. Pour in the corn slurry mixture, stir to combine and continue cooking over medium heat, stir occasionally until the sauce has thickened and has been absorbed into the tempeh.
- You can replace the tempeh with hard tofu