Now that I am back to posting, this is another of the things I made while being vegan. If you have left over tempeh from tempeh satay with peanut dipping sauce, this is a good way to use it up.
Teriyaki Tempeh with Wilted Bok Choy
1 tablespoon of grapeseed oil (or vegetable oil)
3 cloves of garlic, finely minced
1 tablespoon of fresh ginger, finely minced
1 tablespoon of sweet chilli sauce
2 teaspoons of mirin
2 teaspoons of dark sesame oil
2 teaspoons of soy sauce
2 teaspoons of rice wine vinegar
For Bok Choy
2 small heads of bok choy
3 teaspoons of soy sauce
3 teaspoons of mirin
Cut the tempeh into small strips. Heat grapeseed oil in a frying pan over medium-high heat. When hot, add the tempeh to the oil and cook, turning regularly, until a little browned on all sides (about 10 minutes). While the tempeh is cooking, in a small bowl, mix together the minced garlic and ginger with sweet chilli sauce, mirin, sesame oil, soy sauce and rice wine vinegar. When the tempeh is showing a little colour, reduce the heat to medium-low and pour over the sauce you have just made. Cover and allow to cook, turning regularly, until the tempeh has soaked up all the liquid, being careful not to let the garlic or ginger burn. This should take roughly another 10 minutes.
While the tempeh is cooking, chop the ends of the bok choy, and wash the leaves well, but do not drain (the water on the leaves left over from washing is all you need for wilting them). Heat a large frying pan over medium, add the bok choy leaves and cover. Leave until a little softer and darker (I like mine to retain a lot of bite, so barely cooked) – this should take from 3-5 minutes. Remove the leaves from the frying pan and place directly on the plates that you will be serving on. In a small glass mix together 3 teaspoons of mirin and 3 teaspoons of soy sauce and divide this between the two plates, pouring directly over the wilted bok choy.
Place the tempeh over the bok choy, and make sure to serve with any little bits of garlic that may be left over in the tempeh pan (the little bits of crispy garlic are what makes this dish). Serve while the tempeh is still hot.