Sticky Tempeh
Sticky tempeh is a sweet and delicious way to enjoy tempeh
Ingredients
Sticky Tempeh
- 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
Instructions
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.
Nutrition
Calories: 564kcalCarbohydrates: 93gProtein: 19gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gSodium: 781mgPotassium: 475mgFiber: 3gSugar: 16gVitamin A: 1014IUVitamin C: 49mgCalcium: 137mgIron: 3mg
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