For the sticky tempeh:
1 block of tempeh
3 tbsp maple syrup
1 tbsp fresh ginger
1 garlic clove
3 tbsp soy sauce (or tamari)
2 tbsp rice wine vinegar
1 tsp cornstarch
1 tbsp sesame seeds
To serve with:
70g rice per person
How to Make Sticky Tempeh
To make the sticky tempeh you first add the maple syrup and the brown sugar to a pot and heat on a hob. Once the sugar has melted you can add the finely chopped garlic and grated ginger and cook on a medium heat for 2 minutes.
Then add the rice wine vinegar, soy sauce (or tamari) and 5 tablespoons of water (or 75ml). Stir in and bring to a gentle simmer.
You then make your cornflour slurry by mixing 2 teaspoons of cornflour with 4 teaspoons of cold water separately in a cup. Stir it until all of the cornflour is dissolved in the water.
You then pour the cornflour liquid into the pot slowly as you continue to stir.
Then allow the sauce to simmer very gently for a few minutes to thicken while stirring.
You can take the sticky tempeh sauce off the heat and set aside.
At this point you can get the rice on and cooking according to the packet instructions.
You can also get the veggies steaming. (further instructions on steaming vegetables below)
Slice the tempeh into slices.Add a good lug of oil (as Jamie Oliver would say) to the pan and then fry the tempeh on a medium heat for around six minutes on each side until they are a light golden colour.
Then you take the sticky tempeh sauce and pour over the tempeh being sure to coat all of the pieces with the sauce. Cook on a gentle heat for another two minutes, allowing the sauce to coat the tempeh nicely and then its good to serve.
- 2 cloves garlic (finely chopped)
- 1 tbsp ginger (grated)
- 200 g tempeh (block)
- 3 tbsp maple syrup
- 1 tbsp brown sugar
- 3 tbsp rice vinegar
- 3 tbsp tamari (or soya sauce)
- 2 tbsp corn starch
- 2 tbsp sesame oil
To Serve with:
- 280 g basmati rice
- 200 g baby corn
- 200 g tenderstem broccoli
to make the sticky tempeh
- First start by adding the maple syrup and the sugar to a pot. Place on a medium heat on the hob and heat until the sugar is dissolved.
- Add the garlic and ginger and cook for another two minutes.
- Add the vinegar and tamari (or soy sauce) along with 5 tbsp (75ml) of water. Stir and gently heat until bubbles appear.
- Add the cornflour to a cup along with 2 teaspoons of cold water. Mix together until the cornflour is dissolved.
- While stirring the sticky tempeh sauce on a medium heat, add the cornflour and water slowly while continuing to stir.
- Bring the sauce to a gentle bubble and simmer for around two minutes while stirring. Then remove the sauce from the heat.
- Cut the tempeh into slices. Add a lug of oil to the pan and fry the tempeh for around 6 minutes until its lightly golden. Turn the tempeh slices over and repeat on the other sides.
- Add the tempeh sauce to the tempeh ensuring that each of the clices are fully coated. You can use a spoon to do this if needs be. Cook for another two minutes.
- The sticky tempeh is then ready to serve. You then sprinkle with some sesame seeds.
- Serve along with mixed veggies and rice.
Preparing the Rice and Veggies
- While the tempeh is cooking, you can get the rice ready by cooking according to the packet instructions.
- To steam the veggies add some water to a vegetable steamer pot, allowing sufficient water to prevent it steaming the pot dry.
- Bring the water to a boil and then turn to a simmer so it continues to bubble but not too aggressively.
- Add the veggies to the steamer and place over the steaming bowl. Cover with a lid.
- Steam the veggies for around 5-7 minutes and they should be nicely cooked, without being too soft.