Check out my review on this dish here!
8 oz tempe
2 Tablespoons Sesame Oil
Choice of Veggies (broccoli, shaved carrots, peppers, etc)
1/4 Cup Brown Sugar
1/4 Cup Rice Vinegar (or whatever vinegar you prefer)
1/4 Cup Soy Sauce
Pinch of Red Chili Flakes
(This sauce recipe is just a base. You can add green onions, garlic, more or less of anything)
*Depending on the type of veggies you use, you might want to steam them ahead, to cut down on cooking time. You can steam them before you make your sauce, and they should be ready to add when it’s time.
Before you start cooking, go ahead and mix up your teriyaki sauce (or if you have store bought you can skip this step).
Start by heating sesame oil on medium in a pan. Then slice the tempeh. You can cut them thin (I prefer it thinner) or thick. When the oil is hot, put your tempeh flat in the pan, and make sure non of the pieces are over lapping each other. Fry for about 15 minutes or until the pieces are golden brown and crispy. When the tempeh is done frying, pour the teriyaki sauce on top in the pan. Gently stir to coat. Then place veggies and noodles in pan, and gently stir to coat again. Cook until the veggies are tender. Cook time will depend on what kind of vegetables you use and if they were raw or not. When veggies are tender, you should be good to eat!!