I didn’t want to really admit it, but being a vegetarian, there are definitely certain things that you start to miss from the meat-eating world. For me, I’ve really been missing grilled chicken. And for awhile, it seemed as if I was never going to have that craving fulfilled until… I was introduced to tempeh.
Check out my latest tempeh creation:
8 oz. Garden Vegetable Tempeh
Olive oil for brushing
½ c. Rice
½ c. Soy Sauce
1 T. Brown sugar
2 T. Honey
1 T. Corn starch
1 c. & ½ c. Water
1 T. Green onion
1-2 tsp. Garlic powder
First, I cut the tempeh width-wise and into small points.
In a bowl, dissolve the corn starch in the ½ c. of water. In a separate bowl, whisk together the remaining marinade ingredients. Then add the cornstarch and water mixture. Whisk the mixture together one more time.
A tip learned from Veganomicon: Boil the tempeh points until tender before marinating to help avoid the bitter taste as well as help the tempeh absorb the marinade.
Place the tempeh points in the marinade, cover and refrigerate for an hour minimum. I marinated my tempeh overnight.
Brush a medium sized pan with olive oil and put over medium to high heat. Place the tempeh on the pan for about 2-3 minutes until browned. Turn the tempeh over and cook for another 2-3 minutes.
Once all of the tempeh points are cooked, set aside.
Take the remaining marinade and heat up on the same pan as the tempeh. The marinade will quickly thicken and become a delicious tangy teriyaki sauce.
Serve the tempeh with teriyaki sauce and fresh green onion over rice.