JaloTofu are one of my favourite Finnish brands. I have partnered with them a number of times at my pop-up vegan brunches (check out my Crispy almond butter Jalotofu bowl with ume pickled cucumbers). When I met them last, I was lucky enough to be given some samples of their new tempeh range, aptly named JaloTempe! As soon as I had chance, I got into the kitchen and and came up with this teriyaki tempeh bowl. I tested the original version, but there will also be 3 other flavours – pea, broad bean and lupin bean. I have only included the recipe for the teriyaki tempeh as you can easily mix and match any veggies and carbs you have in your fridge and store cupboards. If you live in Finland and have chance, I would recommend giving Jalotempe a try. I am definitely going to hunt out the other flavours!
Teriyaki Tempeh Bowl – serves 2
1 packet of original JaloTempe
1 vegetable stock cube made up with 2 dl of boiling water
1/2 red chilli chopped
2 tbsp gluten free soy sauce
1 clove of garlic sliced
For the Teriyaki sauce
1 dl water
2 tbsp brown sugar
4 tbsp gluten free soy sauce
1 tbsp maple syrup
1 small or 1/2 large clove of garlic, finely chopped
1/2 tsp ground ginger
1 tbsp cornflour
4 tbsp water
Oil for frying
Cooked Black rice, toasted sesame seeds and sliced veggies to serve
I usually begin by steaming my tempeh to remove any bitterness, or alternatively you can bring 5 cm of water to a low boil in a saucepan, add the tempeh and allow to cook for 10 minutes, flipping half way through.
Meanwhile make the Teriyaki sauce. Add all the ingredients (except the cornflour and 4 tbsp of water), into a small saucepan and heat until the sugar has dissolved. Mix the cornflour with the remaining water and stir into the sauce and cook until it has thickened. Set to one side.
Once the tempeh has steamed, remove from the water and pat dry. Mix the stock, soy sauce, garlic and chilli in a small bowl. Slice the tempeh and carefully add to the stock and allow to marinate for around 20 minutes. In the meantime, make up your bowl with rice and any fresh crispy veg that you prefer.
Heat a little oil in a frying pan over a high medium heat. Remove the tempeh from the marinade, pat dry again and fry for 3 – 4 minutes on each side until golden and crispy. Remove from the pan and carefully place in the teriyaki sauce to coat.
Return to the pan for a further 30 seconds and allow the teriyaki sauce to caramelise a little. Serve immediately, with a generous sprinkle of toasted sesame seeds.