By Sonnet Lauberth, In Sonnet’s Kitchen
I think it’s time that we talked tempeh. Have you tried tempeh before? In case you haven’t or in case you have no idea what I am talking about, let me clue you in. Tempeh is cooked and fermented soybeans. Tempeh is a very digestible form of soy and is full of protein—making it a perfect entrée in a vegetarian or vegan meal. Tempeh has a very unique taste, and I have often heard it described as “nutty,” “earthy,” or similar to the flavor of mushrooms.
This recipe involves a homemade teriyaki sauce that is a bit sweet, spicy and flavorful. Typical teriyaki sauces use a lot of sugar, but I opted to sweeten this version with dates instead. This sauce is perfect on tempeh, stir-fried with fresh veggies, or just served over brown rice.
1 tablespoon coconut oil
1 package of plain tempeh, sliced into ½-inch slices
- Heat coconut oil in pan over medium heat.
- Add the tempeh slices to the pan. Cook for 5 minutes, then flip tempeh.
- Add about 3 tablespoons of the teriyaki sauce and continue to cook for about 5 minutes, until tempeh is browned.
- Drizzle with additional sauce (if desired) before serving.
3 Medjool dates + 1 cup water
2 tablespoons soy sauce
2 tablespoons Bragg Liquid Aminos (available at most health food stores)
1 teaspoon fresh ginger, minced
2 garlic cloves, minced
2 tablespoons cornstarch or arrowroot powder + ¼ cup water
- Blend dates and 1 cup water until liquefied. Add to a saucepan over medium heat. Add the soy sauce, liquid aminos, ginger and garlic. Heat for about a minute.
- Meanwhile, mix the cornstarch (or arrowroot) and ¼ cup water together. Add to the mixture in the pan and heat for two minutes, stirring occasionally, until the sauce is thickened.