Teriyaki Tempeh

The other day for lunch, I whipped up some super easy teriyaki tempeh to put on our salad. Some of you might be thinking, “What the heck is tempeh?” We often have buddha bowls or salads for lunch, and on of the main components of them is a flavorful tempeh or tofu. Tempeh is a traditional soy product coming from Indonesia. It’s made by a culturing and controlled fermentation that binds soy beans together. 

What’s cool about tempeh is that it’s packed with protein and easier to digest than other soy products thanks to the fermentation process. This is because the Rhizopus culture reduces the oligosaccharides known for causing gas and indigestion.  It also really soaks up whatever you marinate or cook it in, so it’s easy to put in dishes in place of traditional meat options. 

You can make your own tempeh, but it’s kind of labor intensive and we don’t do it often. You also need to get a special culture and ideally a dehydrator. BUT tempeh is widely available at most grocery stores, right next to the tofu. There are also many other types of tempeh, made from things like chickpeas or black beans instead of soy for those who might be allergic. 

When we keep healthy food choices on hand in the fridge, we are more likely to make healthy food choices on a regular basis. This teriyaki tempeh recipe comes together in about 20 minutes, and would be a great option for meal prepping and keeping in the fridge for weekday lunches, like the salad pictured above. Toss it with a rice vinaigrette and avocado, carrots, and wonton strips over some crispy romaine for a filling, healthy midday meal. Another great idea would be to add this to some brown rice and serve with broccoli and snap peas.