Step 1

In a blender / food processor, blitz up the soy sauce / tamari with the garlic and ginger.

Step 2

Place the mixture in a pan with the sugar, and cook until the sugar dissolves. Allow it to gently come to the boil while stirring, cooking it for around 10 minutes.

Step 3

Combine the cornstarch with 4 tbsp water.

Step 4

Turn the heat right down on the pan and add the cornstarch, mixing it in well. This will make the teriyaki sauce thicken.

Step 5

Turn off the heat, then add the vinegar. The sauce is now ready to use!

Step 6

Cut the tempeh into rectangles that are about a centimetre thick (½ inch) and a few centimetres long (1½ inches). Alternatively, rip the tempeh into pieces for a more vegan ‘chicken’ kind of look. To be honest, any shape is fine!

Step 7

Heat up a frying pan with the oil on a medium heat. Once hot, add the pieces of tempeh. Give them a cook on each side for a few minutes so they are browned and also cooked through.

Step 8

Add the tempeh pieces to the teriyaki sauce and coat them in it.

Step 9

Take out each piece of coated tempeh and put on a serving dish. Any remaining sauce you can save for later, or have as extra for drizzling.

Step 10

Put rice or quinoa in a bowl, plus other delicious vegetables like steamed baby corn & mange tout.

Step 11

Place the teriyaki tempeh on top of the rice.

Step 12

Drizzle over extra sauce.

Step 13

Add your extras for garnish; spring onion, sesame seeds and radish.