Teriyaki Tempeh
Learn how to make delicious teriyaki tempeh with a homemade sauce. This easy, healthy, high-protein vegan recipe is perfect for any meal!
Ingredients
For the Tempeh:
- 1 block 8 oz tempeh, sliced into thin strips or cubes
- 1 tablespoon olive oil or sesame oil for pan-frying
- ½ cup water for steaming
For the Homemade Teriyaki Sauce:
- ¼ cup soy sauce or tamari for a gluten-free option
- 2 tablespoons maple syrup or coconut sugar natural sweetness
- 1 tablespoon rice vinegar adds tanginess
- 1 tablespoon sesame oil rich depth of flavor
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 teaspoon cornstarch to thicken the sauce
- 1 tablespoon water to dissolve the cornstarch
For Garnishing & Serving:
- 1 teaspoon sesame seeds for crunch
- 2 tablespoons sliced green onions for freshness
- 2 cups cooked rice quinoa, or noodles (serving options)
- 1 cup steamed broccoli bell peppers, or carrots (optional for extra veggies)
Instructions
Step 1: Steam the Tempeh
- Slice the tempeh into thin strips or cubes.
- Add ½ cup water to a pan and bring it to a simmer.
- Place the tempeh in a steamer basket and cover for 5 minutes.
- Remove and pat dry before cooking.
Step 2: Prepare the Teriyaki Sauce
- Mix a bowl of soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger.
- Mix cornstarch with 1 tbsp water until dissolved in a separate cup, then stir it into the sauce.
- Set aside for later.
Step 3: Cook the Tempeh
- Add a tablespoon of oil to a pan and warm it over medium heat until it’s nice and ready for cooking.
- Add the sliced tempeh and cook for 3-4 minutes per side, until golden brown and crispy.
- Reduce heat and pour the teriyaki sauce over the tempeh, stirring to coat evenly.
- Cook for 2-3 minutes until the sauce thickens and glazes the tempeh.
Step 4: Garnish & Serve
- Sprinkle with sesame seeds and sliced green onions.
- Serve over steamed rice, noodles, or in a grain bowl with veggies.
- Enjoy your delicious, homemade teriyaki tempeh!
Notes
- For extra flavour, marinate the tempeh in the sauce for 15-30 minutes before cooking.
- For a gluten-free version, use tamari instead of soy sauce.
- For an oil-free version, use vegetable broth instead of oil when pan-frying.
- For extra crispiness, air-fry tempeh at 375°F (190°C) for 10 minutes before tossing it in the sauce.
- Meal Prep Tip: Store leftovers in an airtight container for up to 4 days in the fridge.