Tempeh Teriyaki

[Guest guest]

Substitute rice syrup for honey to make it vegan-

 

 

* Exported from MasterCook *

 

Tempeh Teriyaki

 

Recipe By :The Soy Gourmet - Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound tempeh -- cut into 1/4-inch-thick slices

1/4 cup fresh lemon juice

1/4 cup low-sodium tamari

1 teaspoon minced garlic

1 tablespoon honey (or other sweetener)

2 tablespoons toasted sesame oil

1 tablespoon safflower oil

 

Place the tempeh in a saucepan of boiling water. Reduce the heat to low and

simmer for 10 minutes. Drain and place in a large shallow dish. In a small

bowl combine the lemon juice, tamari, garluic and honey. Slowly add the sesame

oil in a stream, whisking until it is well blended. Pour the marinade over the

tempeh, turning the tempeh to coat, and refrigerate the tempeh in the marinade

for several hours or overnight, turning once. Remove the tempeh from the

marinade. Heat the oil in a large skiller and saute the tempeh until golden

brown on both sides, about 2 minutes per side. Add the reserved marinade and

simmer for 10 minutes, turning the tempeh once.

 

 

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Per serving: 261 Calories (kcal); 12g Total Fat; (39% calories from fat); 22g

Protein; 21g Carbohydrate; 0mg Cholesterol; 7mg Sodium

Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0