Japanese-inspired flavours bring this tempeh dish to life.


About this Recipe

By: Amanda

Made from fermented soya beans, tempeh originated in Indonesia and lends itself to a variety of different cuisines. This recipe incorporates marinated tempeh into a Buddha bowl type dish – great for lunch or a light evening meal.

2-3 Servings


Step by Step Instructions

For the teriyaki tempeh:

  • 1 block (250g) organic tempeh
  • ¼ cup gluten-free tamari
  • ¼ cup water
  • 2 cloves garlic, crushed
  • 3cm piece of ginger
  • 1/2 tbsp coconut sugar
  • 1 tsp coconut oil

For the bok choy mix:

  • 1 bok choy head, finely sliced lengthways
  • A few drops of toasted sesame oil
  • Pinch of salt

To serve:

  • 2 cups cooked quinoa or brown rice
  • ½ tbsp sesame seeds

For the cabbage:

  • 2 cups finely sliced red cabbage
  • Splash of apple cider vinegar
  • Pinch of salt

For the creamy cashew sauce:

  • 1 cup cashews, soaked for 2-4 hours
  • 1 tbsp lemon juice
  • 2 tsp mirin
  • 2 tsp apple cider vinegar
  • 1 tsp white miso paste
  • ½ tsp Himalayan salt
  • ½ cup water
  • 5 tsp sesame oil
Step 1

Remember to soak the cashews for 2-4 hours ahead of preparing the meal and to allow 1-2 hours for the tempeh to marinade.

Step 2

Cook the quinoa or brown rice, as preferred, in advance and drain well. This can be served hot or cold.

Step 3 : To make the teriyaki tempeh

Simmer the tempeh in a saucepan of boiling water for 20 minutes. While it is cooking, you can prepare the vegetables and sauce below.

Step 4

In a small bowl, mix the tamari, water, garlic and ginger. When the tempeh is cooked, drain off the water and cover the tempeh with the tamari mixture. Leave for 1-2 hours, until it cools.

Step 5

Once it has marinated, strain the tamari liquid into a small saucepan and add the coconut sugar. Place over a medium heat and simmer to reduce down into a thick sauce (this should take around 5 minutes, but keep a close eye as it can suddenly caramelise and you will be left with very little).

Step 6

Heat the coconut oil in a frying pan on a medium heat and sear the tempeh for 1 minute on each side. Remove and slice the tempeh into 2cm wide slices on the diagonal.

Step 7: To make the cabbage and bok choy mix

Place the cabbage ingredients in a bowl and mix together. In another bowl, repeat for the bok choy ingredients.

Step 8: To make the creamy cashew sauce

Rinse and drain the soaked cashews thoroughly. Place all ingredients except the sesame oil in a blender and whizz until creamy and smooth. With the blender running slowly, pour in the sesame oil and blend until incorporated.

Step 9: To serve

Divide the quinoa or brown rice between 2-3 large, wide bowls. Add a handful of cabbage, the bok choy mix, then avocado and microgreens, if using (see below).  Top with slices of tempeh and a few spoonfuls of the reduced marinade.  Sprinkle with sesame seeds and serve with the cashew sauce on the side.

Chef’s tips

You can experiment with a variety of different ingredients to add to this dish e.g. sprinkle finely sliced chilli or spring onion on top, serve with sliced avocado, micro greens, or pickled sushi ginger.


Tempeh is a plant-based source of protein.  Although soy receives a mixed press, fermented soya beans (unlike the unfermented version found in tofu) have various health benefits and tempeh is a versatile ingredient for both vegan and vegetarian recipes.

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