Pineapple Teriyaki with Tempeh

This recipe is a slight plant-based variation on the Japanese classic Teriyaki which is great for a delicious and filling weeknight meal which can be ready in 30-Minutes or Less!

Pineapple Teriyaki with Tempeh

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Up until say 4 years ago, I was probably the fussiest eater you will have ever met. I was the nightmare child who no-one would want to have to dinner and my Mother would hate feeding because it was so difficult and my diet was limited to cheese and white carbs (pizza, pasta, bread) with no vegetables or variety in sight!


Luckily, now that is a very different story, and I am someone who wants to try new things, new foodie experiences, new creations and I have found a serious love for health, nutrition and food, hence sharing my creations and experiences with you through my blog. And I guess, its quite ironic that I went from probably quite an unhealthy child and teenager to a young adult who developed an interest and conscience for what we put in our bodies.

Teriyaki is one of those ‘things’ that is new to me, a new experience and a new creation and because it was mentioned to me by a colleague and I knew I had seen Teriyaki on various restaurant menu’s and take-away menu’s. So, I knew I wanted to make it for myself and in my local supermarket, there is a ‘foreign’ foods section which I visit often, as well as my local Asian supermarket just around the corner, and of course it is so easy to grab a bottle of Teriyaki Sauce and make yourself a super easy meal, but that requires no skill (sorry guys but it doesn’t!).


You will never find a store-bought sauce in my cupboard as I was always make my own for various reasons;

a) I can add whatever ingredients I want
b) I can alter the taste as I’m making it to my taste buds requirements
c) I can make sure I know what is going in the sauce and know it is friendly for my diet
d) I can make it without any added preservatives, therefore it is healthier for me

Since I had never had Teriyaki before but I really needed wanted to make it, I did a little research and thought how hard can it be?! I was right, it isn’t hard at all, and making your own sauces/glazes/marinades is so satisfying and a simple thing to do which will really make all the difference to your dish.

Teriyaki is a classic dish in Japanese cuisine, and they call it a cooking technique rather than a sauce as it is the process of grilling fish or meat in this glaze which is traditionally a combination of soy sauce, mirin, sugar and a few other flavourings. My first experience making Teriyaki, was very traditional with the ingredients and I instantly would describe it as a thick sweet soy sauce marinade but it was a little rich for me so I mixed up the ingredients a little and I’ve now got a recipe to my liking and hopefully to your liking too!


Traditionally, the dish would use Fish (Tuna or Salmon are popular choices) or Meat (Duck or Chicken are popular choices) which has been grilled, and then the glaze would be added and served with rice or noodles. Though, here for my Teriyaki I have used Pineapple juice in place of the mirin (a sweet rice wine) and I have used less sugar than many recipes as I can be sensitive to sugar and I feel the Pineapple juice and a little sugar is sweet enough. In place of the traditional fish or meat, I have used Tempeh which I marinated in the ‘glaze’, baked in the oven and then served atop of some stir-fried vegetables and alongside some Pineapple Rice and Quinoa.

Pineapple Teriyaki with Tempeh and Pineapple Rice

This Pineapple Teriyaki with Tempeh is absolutely delicious and a favourite I will be making often. If you like recipes likes this, give some of my other recipes a try:

Sticky Lemon Stir-Fry with Crispy Cauliflower and Tofu
‘Steak’ Summer Rolls with Katsu Sauce
Sticky Orange Crispy Tofu
Crispy Tofu Thai Red Curry

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


Pineapple Teriyaki with Tempeh
 
Prep time
Cook time
Total time
 
Recipe type: Vegan, 30-Minutes or Less, Main
Cuisine: Japanese
Serves: Serves 4
Ingredients
  • ¼ cup soy sauce
  • 1 can chopped pineapple (juice and pineapple separated)
  • 2 tsp ginger garlic paste
  • 1 tsp sesame oil
  • 1 tbsp agave syrup
  • 2 tbsp coconut sugar
  • 1 tbsp cornstarch with 3 tbsp water
  • 1 packet tempeh
  • ½ cup brown rice
  • ½ cup quinoa
  • 1 onion, sliced
  • 1 red bell pepper, sliced
  • Your choice of vegetables, enough for 4 people (courgette, mangetout, babycorn, brocolli)
Instructions
  1. Firstly, pre-heat the oven to 350F/180C/Gas Mark 4. Line a baking tray and set aside.
  2. Heat up a pan with boiling water. Prepare your Tempeh by cutting it into equal sized
  3. chunks/pieces and place in the saucepan of boiling water for 3-5 minutes. Remove and drain.
  4. Now prepare your sauce by placing all the ingredients, except the cornstarch, in a saucepan,
  5. and heat over a low heat, whisking to combine, then carefully pour a small amount over the
  6. tempeh pieces to coat them, and then place them on the baking and in the oven to cook through
  7. aprox. 20-30 minutes until browned and firm.
  8. Meanwhile, begin to cook your rice and quinoa in a pan of simmering water, starting with the
  9. rice for 10 minutes, then add the quinoa to the pan and simmer for 20 minutes, then drain
  10. and add back to the saucepan and stir through the reserved pineapple pieces.
  11. Now, cook your stir-fry vegetables, by placing a tbsp. of oil in a large wok, then add the
  12. onion and pepper and saute for 5-10 minutes, then add your vegetables one by one and saute
  13. for 10 miunutes or so, stirring so they don't burn. Then add your sauce to the wok, and then add
  14. the cornstarch mixture and stir to combine for a few minutes.
  15. By now your Tempeh and rice should be cooked, so its time to serve.
  16. Serve each bowl with some pineapple rice/quinoa, Teriyaki stir-fried vegetables and the
  17. baked Tempeh.
 

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