Tempeh Teriyaki


Here is a vegan version of this traditional Japanese dish. The dark, rich Teriyaki sauce is served over pan fried tempeh and a bed of stir-fried vegetables.

PREPARE GLAZE: Heat 1 Tb. oil in small saucepan. Fry ginger and garlic for 30 seconds. Add mirin, soy sauce, stock and sugar. Bring to a boil and simmer for 4 to 5 minutes, until alcohol as boiled off. (Sauce can be strained and returned to pan). Bring to a boil. Thicken with cornstarch.  Remove from heat. Mix in sesame oil.

COOKING: Heat 1/3 cup oil in fry pan over medium heat. Fry tempeh until golden brown, about 3 minutes per side. Remove and drain.

Heat wok, add 1 Tb. oil. Add vegetables, stir-fry 2 to 3 minutes. Add salt and sugar and mix well. Place on platter. Arrange tempeh on top. Pour glaze over tempeh.

Teriyaki Glaze:

½ tsp. minced ginger

2 cloves garlic, minced

¼ cup mirin

¼ cup low salt soy sauce

1/3 cup stock

1 Tb. sugar

2 tsp. cornstarch plus

1 1/2 Tb. water

2 tsp. sesame oil

2/3 package tempeh, sliced ¼ inch

1 onion, shredded

1 cup snow peas, shredded

5 to 6 mushrooms, sliced

1 cup bean sprouts

pinch of salt

pinch of sugar