Teriyaki Tempeh Stir-Fry with Vegetables (featuring Yakso Tempeh)

• Servings

  2 PEOPLE

Ingredients

• 200 g Yakso Tempeh, cut into bite-sized cubes

• 1 tbsp vegetable oil

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 medium-sized carrot, julienned

• 1 small head of broccoli, cut into small florets

• 2 garlic cloves, minced

• 1 tsp fresh ginger, grated

• 50 ml soya sauce

• 50 ml mirin (or substitute with 1 tbsp honey + 2 tbsp water)

• 2 tbsp rice vinegar

• 1 tbsp cornstarch

• 50 ml water

• Sesame seeds, for garnish

• Cooked rice or noodles, for serving

Directions

1. Prepare the teriyaki sauce: In a small bowl, whisk together the soy sauce, mirin (or honey and water mixture), rice vinegar, cornstarch, and water. Set aside.

2. Sauté the tempeh: In a large non-stick pan or wok, heat 1/2 tablespoon of vegetable oil over medium heat. Add the Yakso Tempeh cubes and cook for 5-7 minutes, turning occasionally, until golden brown on all sides. Transfer the cooked tempeh to a plate and set aside.

3. Cook the vegetables: In the same pan, add the remaining 1/2 tablespoon of vegetable oil. Add the sliced red and yellow bell peppers, julienned carrots, and broccoli florets. Cook for 4-5 minutes, stirring frequently, until the vegetables are tender-crisp.

4. Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.

5. Return the tempeh to the pan: Add the cooked Yakso Tempeh cubes back into the pan with the vegetables, stirring to combine.

6. Pour in the teriyaki sauce: Give the prepared teriyaki sauce a quick whisk and pour it over the tempeh and vegetables. Stir to evenly coat the ingredients, and cook for 2-3 minutes, until the sauce has thickened.

7. Garnish and serve: Remove the pan from the heat and sprinkle the Teriyaki Tempeh Stir-Fry with sesame seeds. Serve over a bed of cooked rice or noodles, and enjoy your delightful, homemade stir-fry!