Teriyaki tempeh

• 600 grams of tempeh
• ¼ cup of vegetable stock
• 1 tablespoon of soy sauce (for marinade)
• 1 teaspoon of crushed garlic (for marinade)
• a pinch of salt and pepper
• ¼ cup of soy sauce (for sauce)
• 2 tablespoons of crushed garlic (for sauce)
• 3 tablespoons of olive oil
• 1 teaspoon of apple cider vinegar
• ½ teaspoon of cornflour
• 2 tablespoons of maple syrup
• 2 teaspoons of crushed chilli
• ¼ cup of sesame seeds

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Slice the tempeh into 2cm-thick strips and steam for 10 minutes. Combine vegetable stock, soy sauce, crushed garlic, and salt and pepper. Pour over the tempeh and leave for half an hour.

Combine soy sauce, crushed garlic, olive oil, apple cider vinegar, cornflour, maple syrup, and crushed chilli. Fry the tempeh in oil until crispy, toss the tempeh in the sauce, briefly fry again, then sprinkle with sesame seeds.