Sautéed Tempeh & Mushrooms with Scallion Sauce

This recipe is a flavorful, plant-based dish rich in protein and tradition. When I want a satisfying plant-based meal, I often turn to tempeh - a nutritious, fermented soy product that’s both hearty and full of umami. Just ½ cup of tempeh provides around 165 kcal and 15g of protein, along with a variety of essential nutrients like calcium, iron, riboflavin, manganese, and both probiotics and prebiotics that support gut health.

This dish features sautéed tempeh and mushrooms drizzled with a green scallion sauce—a recipe passed down from my mother. It’s fragrant, slightly tangy, and deeply savory. I love how versatile it is: the same sauce pairs beautifully with tofu, chicken, or fish. This recipe was also featured in the Japanese online magazine Naturopathy, and I’m happy to share it here with you.

sautéed tempeh & mushrooms with scallion sauce

Ingredients:

<Serves: 4 >

400g tempeh, sliced into 1/2 - inch thick pieces

1 tbsp soy sauce or tamari shoyu for gluten-free option

1 tbsp sake

8 mushrooms, halved or quartered

Sea salt and pepper, to taste

3 tbsp olive oil (or sesame oil for a more Japanese flavor)

Green Scallion Sauce:

3 green onions, finely chopped

1 tsp ginger, minced

1/4 cup soy sauce or tamari shoyu

1-2 tbsp sake

2 tbsp lemon juice or rice vinegar

ted chili peppers, thinly sliced or you can use flakes (optional)

Note: The scallion sauce keeps well in the fridge for a few days—try it on grilled vegetables or noodles, too.

Instructions:

1. Slice the tempeh into 1/2-inch thick pieces. In a shallow bowl, mix 1 tbsp soy sauce and 1 tbsp sake. Add the tempeh and marinate for about 15 minutes, turning once or twice. Meanwhile, cut the mushrooms into halves or quarters.

2. In a small saucepan, heat 1/2 tbsp olive oil over medium heat. Add the chopped scallions and sauté for 2–3 minutes until softened. Lower the heat, then stir in the soy sauce, sake, and lemon juice (or vinegar). Simmer gently for about 30 seconds, then turn off the heat. Add red chili if using. Set aside.

3. In a large frying pan, heat the remaining 2 1/2 tbsp olive oil over medium-high heat. Add the marinated tempeh and mushrooms. Cook for about 2–3 minutes per side, or until the tempeh is golden brown and the mushrooms are tender. Season lightly with salt and pepper.

4. Transfer to a serving plate and generously spoon the warm scallion sauce over the tempeh and mushrooms. Serve immediately. For extra depth, drizzle with toasted sesame oil just before serving.

sautéed tempeh & mushrooms with scallion sauce

Posted on January 2nd, 2020