Step 1

PREP: Cut the tempeh into cubes and place them in a glass container.

Step 2

SAUCE: Combine all of the teriyaki sauce ingredients, except for the corn flour and cold water, into a saucepan and heat over medium heat until the sauce is heated through and the sugar has dissolved. Carefully pour the sauce over the tempeh and, if you have time, allow the tempeh to marinate covered in the fridge for 1-2 hours.

Step 3

COOK: When you are ready to cook the tempeh, pour all the tempeh and teriyaki sauce into a wok or sauce pan and heat over medium heat.

Step 4

In a small bowl, whisk together the corn starch and cold water until smooth. Pour the cornstarch mixture over the tempeh and stir to combine. Continue stirring occasionally until the sauce thickens, is glossy and sticks to the tempeh.

Step 5

SERVE: Serve over rice with vegetables.