Quick InstaPot Teriyaki Tempeh

This is a great quick dish - 30 minutes max from start to finish.

2SP on WW blue or purple. Makes enough for 2 - 4 people depending on what you serve it with. 2 of us finished it over rice.

I recommend poaching your tempeh first for about 5 minutes but if you prefer a firmer and stronger flavour, skip the poaching.

1 pkg tempeh (I used black bean tempeh)
1/4 cup tamari or soya sauce
1/4 cup water
1 tsp cornstarch
1 tsp roasted sesame oil (or olive oil)
1 tsp maple syrup
1 tsp minced ginger
1/2 head chopped cauliflower (you could use broccoli)
1 chopped onion
1 cup chopped cabbage (if you have any or other vegetables like carrot, celery or other firm veggies)

Fill a frying pan half full of water and bring it to a boil. Add the block of tempeh and let it poach 5 minutes.

At the same time, put the water, soya sauce, cornstarch, oil, maple syrup and ginger into the instapot and stir together.

Add the cauliflower and cabbage.

Remove the tempeh from the boiling water and cut into cubes - no smaller than 1/2" or else the tempeh will fall apart in the cooking. Add to the instapot.

Stir everything together. Put on the lid. Set the valve to sealing and press manual. Adjust to high and set the timer for 5 minutes.

When it is done, turn the valve from sealing to venting making sure you don't burn yourself with the steam. Once it has all vented, open the lid, give it a stir and enjoy!