Sticky Tempeh
30 minServes 2
Crumbled tempeh roasted until browned, then glazed with a soy-maple sauce and served over rice.
| prepFill a pan halfway with water and bring to a simmer | ||||
| 225 g tempeh | Simmer tempeh strips 10 min, drain & pat dry | Oil skillet, crumble tempeh, roast medium 10 min until browned | Stir in green onions, cook 1–2 min | Pour sauce over, simmer until thick, 3–5 min, scrape pan |
| 60 ml soy sauce | Whisk soy sauce, maple syrup, vinegar, ginger, garlic & cornstarch | |||
| 60 ml maple syrup | ||||
| 1 tbsp rice vinegar | ||||
| 1 tsp fresh ginger, grated | ||||
| 2 cloves garlic, crushed | ||||
| 1 tsp cornstarch | ||||
| 2 green onions, finely chopped | ||||
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