Soy and ginger glazed tempeh

Ingredients

For 1 serving

• Tempeh120 g
• Sesame oil1.5 teaspoons
• Soy sauce1.5 teaspoons
• Ginger4 g
• Maple syrup1.5 teaspoons

Contains: gluten, soy, sesame

Method

1. Bring a small pan of water to the boil over high heat; meanwhile cut the tempeh into slices about half a centimetre thick.
2. Peel the ginger and grate it finely; in a small cup mix it with the soy sauce and the maple syrup.
3. Blanch the tempeh in the boiling water for 3 minutes to remove its slightly bitter edge, then drain it and pat dry with kitchen paper.
4. Heat the sesame oil in a frying pan over medium-high heat and brown the slices for 2 minutes per side, until golden.
5. Lower to medium heat, pour in the ginger sauce and cook for 1–2 minutes, turning the slices, until the sauce thickens and coats them in a glossy glaze; serve straight away.