Teriyaki Tempeh
- Amy Yu
- Aug 8, 2014
- 2 min read
Tofu’s uglier cousin “Tempeh” is unfairly underutilized in most Western kitchens. Slimy, scaly, and slightly moldy, (Don’t worry, it’s a natural part of the fermentation process!) tempeh is no prettier when you slice into its interior.
But with a little doctoring, it can transform into a delectable treat. Unlike tofu, tempeh has a strong, distinct flavor. Nutty and earthy, it takes well to strong flavors. Likewise, I decided coat mine in a sweet and savory teriyaki pan-sauce.
Before any saucy-action goes on, thin slices of tempeh take a dunk in hot oil and fill the kitchen with a mouth-watering nutty aroma.
A quick tip: don’t overcrowd the pan. You want to cook these thin slices in a single layer watch them carefully so that they’re perfectly golden brown when you take them out. Also important: don’t be alarmed by the copious amounts of oil. Fat is flavor, so don’t skimp! (It’s also used to cook about three batches of tempeh and a large amount of onion so it kind of evens out in the end.) Oil only needs to be added to the pan once.
After the tempeh has all been cooked to golden perfection, aromatics are added to the pan. A quick sauté later, teriyaki sauce joins the party. A pour shot just because I’ve always wanted to do one of these:
Ooooh and aaaaah. Simmer it ‘til it’s thick and then toss the tempeh back in.
I decided to serve this over rice with a veggie side. (Nothing fancy, just a handful of frozen broccoli rabe that I nuked and tossed with sesame oil.) Wallah! A vegan meal that’s fit for even a hungry omnivore. Tempeh doesn’t look so alien anymore with a teriyaki makeover. Happy munching!
Teriyaki Tempeh
Serves 2
Ingredients:
¼ cup mirin*
2 tbsps. soy sauce
2 tbsps. rice vinegar
¼ to 1 tsp. ground chilies, optional
¼ cup grape seed oil
1 (8 oz.) slab of tempeh, sliced into strips
½ large onion, thinly sliced
1’’ piece of ginger, minced
2 cloves garlic, minced
Preparation:
1. Mix together the mirin, soy sauce, rice vinegar, and ground chilies in a small bowl and set aside.
2. Heat the oil in a cast iron skillet or sauté pan on medium heat. Working in batches, add the tempeh in a single layer and fry until both sides are golden brown, flipping once. This will take 2-3 minutes per side. Once the tempeh is fried, remove it from the pan with chopsticks or a slotted spoon to a plate and set aside.
3. Add the onion to the remaining oil in the pan. Sauté until translucent, about 5 minutes. Add ginger and garlic and cook 1 minute more. Pour in the mirin mixture and bring to boil. Continue to cook, stirring occasionally, until sauce begins to thicken, about 5 minutes.
4. Add the tempeh back into the pan and toss to coat. Cook about a minute more and turn off the heat.
5. Serve immediately over rice.
*Mirin is a sweet Japanese rice wine and can be purchased at most Asian supermarkets.
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