This terrific tempeh recipe and so much more can be found in Jill Nussinow’s Vegan Under Pressure. (Amazon: https://a.co/d/08LMoJqN )
Cooking Time: 5 minutes high pressure, quick release
Serves: 2 to 3
Combine the stock and mirin in a flat dish. Add the tempeh strips and marinate at least 15 minutes, turning once. Do not marinate longer than 1 hour. If all liquid is absorbed, add another 1/4 cup stock.
Heat a stovetop pressure cooker or electric cooker to sauté. Add sesame oil if using. Add sesame seeds, garlic, and ginger and cook for 30 seconds. Add the tempeh with marinade. Drizzle tamari on top. Do not stir.
Lock the lid on the cooker. Bring to high pressure and cook for 5 minutes. Quick release the pressure. Remove the lid carefully.
Transfer the tempeh to a serving dish. Drizzle with the sesame seed sauce and serve.
Variation: Jerk Tempeh Sticks
Omit the mirin. Marinate the tempeh in 1/4 cup stock mixed with 1 tablespoon orange juice, 1 tablespoon lime juice, and 1 tablespoon jerk seasoning for 15–30 minutes. In the sauté stage, omit the sesame seeds and add 2 tablespoons chopped onion, 2 cloves minced garlic, and 2 teaspoons grated ginger. Use neutral oil instead of sesame oil if desired. Tamari is optional. Before serving, garnish with 3 tablespoons chopped scallion.
