Teriyaki Tempeh
This one is taken and modified from the website Hey, That Tastes Good with changes to ingredients commonly found in Australian supermarkets.
Ingredients
- 1 pack of tempeh, about 350 g
- 1 tbsp oil
- 1/2 cup ketjap manis
- 1/4 cup rice vinegar
- 1 red chili, chopped (de-seed for a milder taste) or 1/2 tsp chili flakes
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 1 cm piece of ginger, skinned and grated
Method
- Cut up the tempeh into thin strips, then cut in half.
- Heat up the oil in a large pan, and toss in the tempeh. Cook about ten minutes, flipping each slice after a few minutes when the first side is browned.
- Stir together the sauce ingredients, and pour over the tempeh.
- Continue cooking for about 5 minutes, until the sauce is thickened.
- Serve over brown rice or nasi goreng with sliced cucumber.
Note: Ketjap manis can be substituted with 1/4 cup soy sauce and 1/4 cup honey (or brown sugar) mixed together.
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