This is a lightning-fast marinade suitable for any dish. I love using it with tempeh and salmon, but it’s equally great for halloumi cheese, poultry, and lamb. Teriyaki works its magic in just 15 minutes at room temperature, infusing the ingredients with flavor and adding a beautiful color when baked.
Sesame is included for two reasons:
- Nutritional value: Rich in fiber and easily absorbed calcium.
- Visual appeal: Black, white, or any type of sesame seeds enhance the dish’s appearance.
Like soybean-based miso paste, soy "cheese" tempeh undergoes a fermentation process. It is dense, whole, and packed with plant-based protein and omega-3 fatty acids (vegan-friendly, omega-3 from non-fish sources!) that may reduce cardiovascular risks and boost brain function. It’s a complete protein source.
- tempeh cheese
- teriyaki sauce
- sesame seeds
Slice the tempeh into pieces about 0.5–0.7 cm thick. Coat generously with teriyaki sauce and sprinkle with sesame seeds. Bake at 200°C for 10–15 minutes.
Slice the tempeh into pieces about 0.5–0.7 cm thick. Coat generously with teriyaki sauce and sprinkle with sesame seeds. Bake at 200°C for 10–15 minutes.
