Teriyaki Tempeh & Leek

This teriyaki tempeh & leek has become my new favourite easy lunch to make at home! It’s super yummy, uses minimal ingredients and you can prep in advance too. Serve with rice, or as the hero in an asian-style salad.

Serves one!

Ingredients:
- 150g tempeh (approx 1/2 a standard block)
- 1 leek
- 2 tbsp neutral-flavoured oil (I use rice bran or olive)
- 1 tbsp soy sauce
- 2 tbsp teriyaki marinade
- 1 tsp maple syrup
- 1/2 tsp onion powder
- 1/2 tsp garlic powder

Method:
1. Cut the tempeh as desired
2. In a medium-sized low bowl, combine oil, soy sauce, teriyaki marinade, maple syrup, onion powder and garlic powder
3. Place the tempeh in the sauce mixture, coat well. Leave to soak up the flavour for 2-3 minutes
4. Place a frying pan over medium heat on the stove. Remove the pieces of tempeh from the sauce and place in the frying pan, frying up for 3-5 minutes or until lightly golden on both sides (ensure to flip them every 1-2 minutes)
5. Finely slice the leek, washing it well. Add the leek to the frying pan, followed by the left over sauce. Toss together well, and leave to fry for 5-10 minutes, stirring every couple of minutes. Once done, the tempeh and leek should be lightly caramelised, with the sauce almost all absorbed.
6. Remove tempeh and leek from the heat, serve as desired.