Tempeh Teriyaki

Today, a classic - Tempeh Teriyaki.

Author: Kate Musser

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Tempeh Teriyaki.

Today, a classic - Tempeh Teriyaki. Thank you, Kate! Enjoy!!

Ingredients

• 2-3 tbsp avocado oil
• 8oz Tootie’s Tempeh, cut into ¼ inch strips
• ¼ cup nutritional yeast flakes
• ½ pound fresh vegetables
• 4 garlic cloves, minced
• Cooked grains of your choice
• Chopped scallions
• Sesame seeds
• Teriyaki Sauce:
• 1 Tablespoon olive or avocado oil
• ¼ cup low sodium tamari or soy sauce, see note**
• ½ Tablespoon maple syrup
• 2 cloves of garlic, minced
• ½ teaspoon fresh ginger, grated or minced

Instructions

1. In a small bowl, whisk together teriyaki sauce ingredients and set aside.
2. Heat a large skillet over medium-low heat, add 1-2 teaspoons of oil. Add tempeh strips and brown, adding more oil, a little at a time, as necessary to keep the pan from drying out. Cook the tempeh for about 3-4 minutes per side.
3. Once tempeh is golden brown, add teriyaki sauce and nutritional yeast to the pan. Toss to coat the tempeh.
4. Add whatever fresh vegetables you are using to the pan along with the minced garlic. Sauté for about 10 minutes, turning occasionally. If the pan seems dry, you can add a splash of water, 1 tbsp at a time. Cover the pan near the end of cooking to quickly steam the vegetables.
5. Remove from heat once vegetables are slightly tender and vibrant in color. Serve over cooked grains and garnish with scallions and sesame seeds.

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