By: Sandy B
Prepping the tempeh:
8 oz piece of tempeh. Cut in half lengthwise, then make 3 more cuts vertically so you have 6 equal pieces. Bring 2 cups of water to boil. Reduce to simmer and place the tempeh pieces into simmering water for 10 minutes. Remove the Tempeh from the water gently with tongs.
1/4 cup of your favorite bottled teriyaki sauce.
1/8 cup of soy sauce.
1/8 cup of sake or rice wine vinegar
1 tsp of ginger powder (you could grate it fresh, but we were out)
Stir ingredients together briskly and put into a zippered bag with tempeh pieces and marinate in the fridge at least one hour before cooking. Overnight would be even better.
Make it happen:
Right before cooking I tossed a myriad of fresh vegetables into the bag with the Tempeh and a splash more soy sauce and teriyaki. Grill tempeh and veggies in a grill basket for 12-15 minutes or to desired done-ness of the vegetables. I turned them 2-3 times to get nice grill marks on the tempeh and veggies.
Serve over ginger/soy infused brown rice and enjoy.
I used a quick brown rice from a box, 1 cup of water, 1 cup of rice and followed their instructions. While bringing the water to a boil, I added 1 tsp of ginger, 1 tsp of garlic and 1 tbsp of soy to infuse the rice. It added a nice dimension to the dish and was easy to do.
I was in such a hurry to dig into this I forgot to take a photo. I will add one the next time we make it!