Tempeh is made of soy but is totally different from tofu. It’s a dense patty of cultured soybeans that originated in Indonesia. Like tofu, tempeh needs to have flavor infused into it and also needs to be cooked. Putting it in the electric pressure cooker with bold flavors is a perfect way to quickly create an irresistible meal.
Course
Main Course
Cuisine
Asian
Keyword
Teriyaki Tempeh
Prep Time10minutes
Cook Time5minutes
Yield2servings
Calories336kcal
Ingredients
1/4cuptamari or soy sauce
1/4cupwater
1tablespoonolive oil or untoasted sesame oil
1tablespoonmaple syrup or unrefined sugar
1teaspooncornstarch or arrowroot powder
1/2teaspoonground ginger or 1 teaspoon grated peeled fresh ginger
1(8- or 9-ounce)package tempehcubed
1/2head broccolicut into pieces
Instructions
In your electric pressure cooker’s cooking pot, stir together the tamari, water, olive oil, maple syrup, cornstarch, and ginger. Add the tempeh and broccoli (or put the broccoli in a steamer basket on a trivet to cook above the tempeh, if you like). Close and lock the lid and ensure the pressure valve is sealed, then select High Pressure and set the time for 5 minutes.
When the cook time is complete, quick release the pressure, being careful not to get your fingers or face near the steam release.
Once all the pressure has released, carefully unlock and remove the lid and toss to combine.