Teriyaki Tempeh with Veggie Fried Rice

Ingredients:

2 cups cooked brown rice

4 cloves garlic (minced)

1 cup chopped green onion

1/2 cup peas

1/2 cup carrots (finely diced)

1/2 cup sweetcorn

1/2 cup red pepper, diced

1 Tbsp tamari or soy sauce

1 block of Tempeh, cut into squares

Teriyaki sauce

To serve:

Fresh parsley and coriander

Extra green onion

Lime wedges

Turmeric and Ginger Superkraut

Method:

1. To cook the Tempeh:

• Heat 1 Tbsp of oil in a frying pan or wok on medium heat.
• Once heated, add the tempeh squares and cook for 3-5 minutes on each side until golden and crispy.
• Add in 1/4 cup of the teriyaki sauce and gently mix it in with the tempeh (you don't want to break the tempeh up).
• Cook for a few minutes on each side until the sauce caramelises with the tempeh.
• Place tempeh on a baking tray and set aside. You can keep the tempeh warm by placing it in a pre-heated oven on a low heat until ready to serve. Or alternatively re-heat it in the pan when ready to serve.

Teriyaki sauce:

1/4 cup balsamic vinegar

1/4 cup tamari or soy sauce

1 clove garlic, minced

1" piece of ginger, minced

1 Tbsp maple syrup

1/2 tsp ground black pepper

1/8 tsp salt

1 Tbsp cornflour (mixed with 1/4 cup cold water)

Method:

1. Place balsamic vinegar, tamari, minced garlic and ginger, maple syrup, salt and pepper in a small pan and bring to a boil.
2. Once boiling, add in the cornflour and cold water mixture, bring back to the boil stirring frequently, until the sauce thickens up.
3. Remove from the heat. The sauce will thicken more as it cools a little.