Soy sauce. Tamari or liquid aminos can be substituted if needed.
Apple cider vinegar. Another variety of vinegar could be substituted in a pinch, but will change the flavor slightly.
Sriracha sauce. This adds a little kick to your tempeh. Leave it out for a milder dish, or substitute with another type of hot sauce if you’d like!
Tempeh. Tempeh comes in different varieties, like regular, multigrain, and flax. This recipe will work with any of them!
High-heat oil. You’ll only need this if you’re frying or grilling your tempeh. Feel free to use just about any type of high heat oil, such as canola, corn, or coconut oil.
Ginger. Ginger comes in knobs from the grocery store. If you need 1 tablespoon of minced ginger I recommend purchasing a knob about 2 inches long to make it nice and easy and ensure you have enough. You can use a spoon to scrape the skin off the knob, then use a sharp chef’s knife to finely mince it. Ginger is very fibrous, so don’t be concerned if you find little stringy bits in your meal – it’s just strands of ginger! You won’t notice them while eating.