Sautéed Tempeh & mushrooms with green scallion sauce

January 2, 2020

Happy New Year! 


One of my New Year's resolutions is to care more about environment 🌳

I also wants to eat less meat - I am still eating meats but understand the environmental issues is huge. Tempeh is the one I have been eating as a protein source when I am not eating meats. 


Tempeh is a nutritious food and 1/2 cup of tempeh has 165kcal and 15g proteins. 

Tempeh's other nutrients: 

- calcium

- riboflavin

- iron

- manganese 

- probiotics & prebiotics

This sautéed tempeh and mushroom with green scallion sauce recipe is very easy, and the green scallion sauce can be used with meat or fish dishes as well.




Sautéed Tempeh and mushroom with green scallion sauce

Servings : 4 


Tempeh 400g

Soy sauce or tamari shoyu 1 Tablespoon

Sake 1 Tablespoon

8 Mushrooms 

Salt and pepper

Olive oil 3 Tablespoons ~ 

-Green scallion sauce-

3 Green scallions

Chopped ginger 1 teaspoon

Soy sauce or tamari shoyu 1/4 cup

Sake 1-2 Tablespoons

Lemon juice or rice vinegar 2 Tablespoons

Red chili peppers (optional)



1. Cut the tempeh 1/2-inch thick slices. Mix soy sauce and sake in a bowl and soak the tempeh in the marinade for 15 minutes. Cut the mushrooms into 2 or 4. 

2. Chop the green scallions. Mix soy sauce and sake in a small bowl. Heat 1/2 Tablespoon of olive oil in a sauce pan and sauté the scallions for a few minutes. Reduce the heat and add soy sauce, sake, and lemon juice. Cook about 30 seconds and turn off the heat. Add chili peppers if you like.


3. Heat olive oil in a frying pan and when it is hot, add the tempeh and mushrooms and cook for 2 minutes each side over high heat until tempeh's both sides are browned. 


4. Serve the tempeh and mushrooms and spoon the scallion sauce over the tempeh. 


It is also tasty if you use sesame oil instead of olive oil!


This recipe was featured in a Japanese online magazine "Naturopathy."









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