TERIYAKI TEMPEH. Kkakdugi. Aged Vegan Cheese. Quinoa.

My dinner last night. I was excited to try the black bean tempeh from @angiesveganpantry. She specially made this for me as I was curious to taste how other tempeh maker’s black bean tempeh tasted like.

I also just bought Dr Susianto Tseng & Dr George Jacobs book “Tempted by Tempeh” with recipes by Pauline Menezes so this was the perfect time to try out a recipe. Thanks @thestraitsvegansg for bringing the book to me when I was in Singapore.

I adapted the recipe by Pauline as I wanted to use my dehydrator to just gently cook the tempeh.

Here’s what I did:

INGREDIENTS
200 gm organic black bean tempeh from Angie's Vegan Pantry
For Teriyaki sauce:
~ Organic soy sauce delivered to me by @everleafstoremy
~ Mirin
~ Masarang Arenga Forest Sugar by @straitswholefoods
~ Minced ginger
~ Minced garlic (feel free to omit to make it allium-free)

METHOD
I basically mixed all the ingredients for the sauce in a bowl, added in the sliced tempeh, let it marinate for 1 hour. Then popped the tempeh into my @excaliburdehydrator and dehydrated for a few hours.

Yummy, yummy, yummy!