Teriyaki Tempeh, mk 2

Goodness it's been a while hasn't it!  I figured since I have been relying on this 'back catalogue' of recipes rather heavily I should update when I find something delicious again.  And here it is.  Nothing to change about this, utterly perfect (and excellent cold for lunch, too).  Life is good. x

Ingredients

• 1 8 oz package organic tempeh
• 1 TB olive or coconut oil

Tempeh Marinade

• 3 TB veggie broth
• 1 TB tamari (or soy sauce if not gf)
• 1/2 tsp garlic powder
• 1/4 tsp onion powder

Teriyaki Sauce

• 4 TB tamari (or soy sauce if not gf)
• 1 tsp sesame or olive oil
• 2 TB maple syrup
• 1 tsp sriracha (or hot sauce)
• 1 tsp rice wine or apple cider vinegar
• 1/2 tsp garlic powder
• 1/2 tsp corn starch
• 1/4 tsp liquid smoke (optional but tasty)

Toppings

• Sesame seeds
• Scallions

Instructions

1. Cut tempeh into triangles or squares and steam in a steamer basket for 10 minutes (optional but makes the tempeh extra tasty).
2. Add all ingredients for marinade into bowl and whisk together.
3. Place tempeh into dish and pour marinade over. Marinate for at least 20 mins.
4. Place olive or coconut oil in a pan and sear the tempeh 3-5 minutes on each side until crispy.
5. Mix teriyaki sauce ingredients in large bowl.
6. Once tempeh is cooked, add tempeh to teriyaki sauce, covering the tempeh.
7. Take tempeh out of the sauce (leaving the extra sauce in the bowl) and add back to pan.
8. Heat tempeh again for about 30 seconds on each side to caramelize the sauce on the tempeh.
9. Turn off heat and pour the remaining sauce over the tempeh in the pan. Leave for about a minute for the rest of the sauce to thicken a bit.
10. Serve and top with sesame seed and scallions (optional).