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–+ servings
sticky tempeh served with vegetables and rice

Sticky Tempeh

Sticky tempeh is a sweet and delicious way to enjoy tempeh
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4 people
Calories: 564
Ingredients Method Nutrition

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

Method
 

to make the sticky tempeh
  1. 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.
  2. Add the garlic and ginger and cook for another two minutes.
  3. Add the vinegar and tamari (or soy sauce) along with 5 tbsp (75ml) of water. Stir and gently heat until bubbles appear.
  4. Add the cornflour to a cup along with 2 teaspoons of cold water. Mix together until the cornflour is dissolved.
  5. While stirring the sticky tempeh sauce on a medium heat, add the cornflour and water slowly while continuing to stir.
  6. Bring the sauce to a gentle bubble and simmer for around two minutes while stirring. Then remove the sauce from the heat.
  7. 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.
  8. 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.
  9. The sticky tempeh is then ready to serve. You then sprinkle with some sesame seeds.
  10. Serve along with mixed veggies and rice.
Preparing the Rice and Veggies
  1. While the tempeh is cooking, you can get the rice ready by cooking according to the packet instructions.
  2. To steam the veggies add some water to a vegetable steamer pot, allowing sufficient water to prevent it steaming the pot dry.
  3. Bring the water to a boil and then turn to a simmer so it continues to bubble but not too aggressively.
  4. Add the veggies to the steamer and place over the steaming bowl. Cover with a lid.
  5. 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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