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Sautéed Tempeh & mushrooms with green scallion sauce

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


<Servings: 4 >

400g Tempeh

1 tbsp Soy sauce or tamari shoyu

1 tbsp Sake

8 Mushrooms

Salt and pepper

3 tbsp Olive oil

-Green scallion sauce-

3 Green onions

1 tsp ginger, minced

1/4 cup Soy sauce or tamari shoyu

1-2 tbsp Sake

2 tbsp Lemon juice or rice vinegar

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 saucepan and sauté the scallions for a few minutes. Reduce the heat and add soy sauce, sake, and lemon juice. Cook for about 30 seconds and turn off the heat. Add chili peppers if you like.

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

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."

Posted on January 2nd, 2020

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