Teriyaki Tempeh Bowls

This has to be hands-down one of the simplest, fastest recipes ever. My husband found it on a blog during the early days of the pandemic. When I went to make it a week or so ago, I saw that the blogger let her domain lapse and my heart sunk. I only had it saved on Pinterest and I’d never even made it myself. My oldest has made the sauce recipe so many times that thankfully he had it memorized. He’s made some changes to suit our tastes, so feel free to make your own tweaks!

Teriyaki Tempeh

Prep Time 5 mins
Cook Time 10 mins
Course Main Course
Servings 4

Ingredients
  

  • 2 packages tempeh
  • 1-2 tbsp oil for cooking tempeh
  • 1/4 cup brown sugar plus a tablespoon extra if you like it sweeter
  • 1/4 cup white wine vinegar
  • 1/2 cup tamari
  • 1/2 tsp minced garlic 1 tsp if you like more garlic
  • 1/2 tsp minced ginger
  • 2 tbsp sesame oil
  • 1/2 tsp red pepper flakes add more if you like the spice

Instructions
 

  • Cut your blocks of tempeh into bite-sized pieces. I usually cut each block into 4 and then smaller bites. Add oil to pan, preheat to medium heat to begin browning your tempeh.
  • Make your sauce in a bowl. Add all ingredients and stir.
  • Once your tempeh has browned a bit, add sauce to pan. I usually let the tempeh absorb some sauce for a minute or two and the remaining sauce thickens a little bit.
  • Serve with rice and or vegetables.
Keyword gluten-free, meal planning, meal prep, plant-based, plantbased, vegan

As a side note, has anyone else noticed a shortage of tempeh? Or other food products? Last week there was no tempeh available to buy and there was a limit 1 on chickpea flour, but in the end they ran out of that, too. What groceries are still difficult to find where you are?