Finding an easy teriyaki recipe usually involves purchasing a ready-made teriyaki sauce, full of nasty ingredients. I love this recipe because it's clean and simple.
1 package of tempeh
1 cup edamame
1/2 bunch green onion
1 cup jasmine rice
1/2 tbsp coconut oil
1/4 cup organic tamari sauce
3 tbsp maple syrup
1 tbsp corn starch
1-2 inch(es) piece ginger
2 cloves garlic
1 small can coconut milk
1 tbsp sesame seeds
1/2 cup water
salt & pepper (optional)
Peel, grate/mince garlic and ginger. Chop green onion.
In a small bowl, mix tamari, maple syrup, corn starch, 1/2 cup water, garlic & ginger together. Set mixture aside.
Cut tempeh into small, bite sized squares. Shuffle tempeh into a medium sized bowl and add 3 tbsp of teriyaki sauce mixture to coat. Add sesame seeds and mix together.
In a medium pot add can of coconut milk and water (should equal 1 1/4 cups together). Bring liquid to a boil, add jasmine rice, stir, cover and reduce to low. Cook rice for 11 minutes or until all liquid is absorbed.
In a non-stick pan, add oil, edamame, and tempeh. Stir often and cook for 6 minutes.
Stir in remaining sauce mixture. Sauce should thicken and coat tempeh and edamame.
Fluff rice when done. Divide rice and tariyaki mixture evenly among bowls. Top with green onion.
Serves 2-3 people.