Teriyaki Tempeh is an easy and delicious vegan meal. Make Teriyaki Tempeh bowls with steamed veggies and brown rice, stuff into wraps, or just snack on it as is.
Well look no further than this sweet and salty Tempeh Teriyaki!
Tempeh is one of my favourite plant-based proteins. I love making Tempeh Tacos, Tempeh Lettuce Wraps, using tempeh to make Vegan Bolognese, or even making Tempeh Bacon. You could say we’re pretty big tempeh fans over here!
If you’ve never had tempeh before, it can be a bit of an acquired taste – some people find it to be a bit bitter – but I personally love its distinct, nutty flavour. But rest assured that this Tempeh Teriyaki is the perfect gateway food for becoming a tempeh lover yourself!
What’s in Tempeh Teriyaki?
Here’s what you’ll need to make this recipe:
- Tempeh –> That one should be obvious.
- Teriyaki sauce –> I used homemade Vegan Teriyaki Sauce.
- Cooking oil –> I use olive oil for pretty much everything.
- Veggies –> I steamed a bunch of my favourite veggies.
- Rice –> I served my Tempeh Teriyaki over brown rice.
This recipe is super easy to make. I’ll talk you through it step by step, and there are also detailed instructions in the recipe card below.
Step 1: Heat a large heavy-bottomed skillet over medium-high heat. Add your cooking oil, and then the cubed tempeh.
Cook the tempeh, stirring often, until the tempeh is golden brown on all sides.
Step 2: Add the teriyaki sauce. Pour it over top of the tempeh, and stir to combine.
Step 3: Reduce the heat to medium, and let the tempeh and sauce simmer and thicken a bit.
Step 4: Remove from the heat. Serve your Tempeh Teriyaki over brown rice, and with steamed or stir-fried vegetables on the side.
Can this recipe be made in advance?
It sure can be. You can make the Tempeh Teriyaki and then re-heat it when you’re ready to serve.
Having said that, this recipe only takes about 10 or 15 minutes to pull together (not including making the rice or homemade teriyaki sauce, but you could make those as part of your weekly batch cooking to save time.)
Leftovers will last well for about three days in the fridge, and can be re-heated in the microwave.
What exactly is tempeh?
Tempeh is fermented soy food originally from Indonesia.
To make tempeh, whole soybeans are fermented with the mold Rhizopus oligosporus in a process similar to cheese making. The fermentation process makes digestion easier and nutrients like zinc, calcium, and iron are more bio-available than in non-fermented soy products like tofu.
Tempeh is a great source of plant-based protein. Also, because the soy beans in tempeh are still in their whole form, all of the dietary fiber is still intact. Think of tofu as the white bread of the soy world and tempeh as its healthier whole grain cousin.
Other tasty recipes you might enjoy:
- 14 oz tempeh cubed
- 2 Tbsp olive oil
- 1 cup Vegan Teriyaki Sauce
- 4 cups cooked brown rice
- 4 cups steamed vegetables I used broccoli, bok choy, and carrots
- Place a large heavy-bottomed pan over medium-high heat.
- Add the olive oil to the pan, and then the cubed tempeh. Sauté, stirring frequently, for about 5 minutes, until the tempeh is golden brown on all sides.
- Add the teriyaki sauce to the pan. Stir well to coat the tempeh.
- Reduce the heat to medium and let the teriyaki tempeh simmer for about 5 minutes, stirring frequently.
- Remove the pan from the heat.
- Serve the teriyaki tempeh over brown rice, with steamed vegetables on the side.
- Nutrition values are an estimate only