• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Vegan Larder
  • Recipes
  • Cook Books
  • About
  • Work
  • Nav Social Menu

menu icon
go to homepage
  • Recipes
  • Cook Books
  • About
  • Work
  • Connect with me...

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cook Books
    • About
    • Work
  • Connect with me...

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Japanese

    The Best Teriyaki Tempeh

    Published: May 29, 2021 · Modified: Nov 22, 2021 by Vanessa Sturman · This post may contain affiliate links · This blog generates income via ads · 6 Comments

    Jump to Recipe

    This delicious Teriyaki Tempeh is as good as eating out in a restaurant. The deliciously sticky and sweet and savoury umami bomb teriyaki sauce combines perfectly with the meaty texture of tempeh.

    Pieces of tempeh covered in teriyaki sauce in a bowl with rice, vegetables and radishes this recipe

    I wanted to find more ways of using tempeh, which is protein-rich, great for your gut health and a delicious meat substitute. This dish is actually very simple to make, and basically involves making a delicious and thick teriyaki sauce that coats pan fried or air fried tempeh. You can use the teriyaki sauce recipe for other dishes like stir fry too, but I warn you, you may get addicted to this sauce!

    Teriyaki simply means 'Glossy Broil' or 'Glossy Grill' . Teri means 'Shine' and Yaki means 'Grill' and refers to foods such as tempeh, tofu, meat, fish or veggies glazed with a sweetened soy sauce glaze and then grilled. The result is a yummy sticky dish that pairs perfectly with veggies. I like to serve it with some rice, and maybe my favourite Japanese Green Beans with Gomae Sesame Sauce. To make a bigger Japanese inspired feast, why not also make this Japanese Miso Glazed Aubergine (Nasu Dengaku) or this Cauliflower Steaks with Miso & Sesame Dressing.

    Jump to:
    • 🍴Tempeh
    • 🥢Ingredients
    • 👩🏽‍🍳How To
    • 🥫Storage
    • 🌶
    • ❓FAQ
    • 🍽️Similar Recipes
    • 📖 Recipe
    • 💬 Comments

    🍴Tempeh

    Tempeh is a healthy and tasty meat substitute, full of protein. It is usually made from fermented soya beans, although now you can find artisan tempeh makers that will use other beans (such as black beans and fava beans), which is perfect if you're looking for a soy-free version. Tempeh has quite a sour taste, and has a fantastic, 'meaty' texture. A lot like tofu, though, it will take on the flavours you give it (in this case, the teriyaki), which makes it really versatile. There are many other natural meat substitutes and vegan recipes for 'meaty' dishes - check out our round-up of the meatiest vegan dishes! You might also like to check out this post about The Best Sources of Vegan and Plant Based Protein

    If you're looking for more ways to use tempeh, you have to try these Vegan Christmas Tempeh 'Sausage' Stuffing Balls which are great for any Sunday dinner, and just taste divine with my best in the world roast potatoes and gravy!

    🥢Ingredients

    Teriyaki Tempeh Ingredients laid out ready to use.

    The ingredients for this teriyaki tempeh are:

    1. Tempeh - described in detail above. Great source of protein!
    2. Soy Sauce /Tamari this is the body of the teriyaki. Tamari is gluten-free where as soy sauce generally isn't, but either will do unless you want this dish to be completely gluten free.
    3. Olive oil - for frying the tempeh.
    4. Cornstarch/cornflour - this is to thicken up the sauce. Check this is a gluten free cornstarch or use potato starch if you want this to be gluten free.
    5. Garlic and ginger - key to flavouring the teriyaki sauce.
    6. Brown sugar - the sauce needs a little sweetness, which brown sugar is great for. For a healthier sugar, try coconut palm sugar.
    7. Vinegar - traditionally, rice vinegar would be used, but apple cider vinegar also works fine.

    To serve up, it's your choice of things like vegetables, rice, and perhaps sprinkling over chopped spring onions/scallions and sesame seeds.

    👩🏽‍🍳How To

    This is such a simple recipe. All you do is:

    1. Finely grate and chop the garlic and ginger
    2. Add to a pan along with the sugar and heat.
    3. Add the cornflour/cornstarch at the end to thicken it. Turn off the heat and add the vinegar.
    4. Fry them tempeh so it's just a little crispy.
    5. Add some of the teriyaki sauce to the tempeh and cook for a bit. Reserve some for drizzling.
    6. Pile the teriyaki tempeh on top of rice and vegetables, then drizzle on extra sauce!
    teriyaki sauce ingredients in a pot
    teriyaki sauce ingredients being stirred in a heated pot
    1. Add the tamari/soy sauce, garlic, ginger and sugar to the pan and gently simmer until the sugar melts.

    2. Whisk in the vinegar, then gently whisk in the cornstarch, making sure to stir until there are no lumps and the sauce is thickened.

    pieces of tempeh being fried

    3.Pan fry slices of tempeh until browned. You can also use an air fryer.

    4.Brush a little of the teriyaki sauce over the tempeh as it cooks to form a glaze. Reserve the rest and pour over the tempeh to serve.

    🥫Storage

    The pan fried tempeh with teriyaki glaze will keep in a container in the fridge for 4-5 days. To eat, reheat in a pan or just eat straight from the fridge!

    Any extra teriyaki sauce will keep well for several weeks in an airtight container in the fridge. The sugar and salt content will preserve it and keep it safe to eat, so you can use it in other stir fries or over veggies or tofu.

    You can freeze both the teriyaki sauce and the tempeh. Use within three months of freezing.

    🌶

    • Gluten Free: Tempeh is naturally gluten free, but choose a gluten free soy sauce or tamari to ensure this recipe is completely free from gluten.
    • Other Proteins: Teriyaki sauce can be used on vegan chicken chunks (Like my Seitan Chicken or on commercial vegan meats) It can also be used on tofu steaks or on grilled veggies.
    • Mushrooms: grill a mushroom and brush with teriyaki sauce before serving. It's an umami flavour bomb!

    ❓FAQ

    Is this gluten free?

    If you use tamari instead of soy sauce, then yes, it will be gluten free! Tamari is the gluten free version of soy sauce.

    Can I freeze the teriyaki tempeh?

    Yes, you can. You can also freeze the teriyaki sauce separately from the tempeh and use it for another dish, such as a stir fry.

    Do I have to use tempeh?

    The teriyaki sauce is delicious and will work with other meat substitutes such as tofu, or even just as a sauce for a vegetable stir fry.

    Drizzle extra teriyaki over tempeh, rice and vegetables

    🍽️Similar Recipes

    If you love this teriyaki tempeh recipe, then you may also love:

    Crispy Black Bean Tofu Noodle Bowl

    Hoisin Tofu Skin & Mushroom Noodle Bowl

    Tasty Crispy Tofu, Veggies & Soba Noodles!

    If you love this recipe, please share this post with your friends on Pinterest or Facebook, or tag me on Insta! Don't forget to also please comment and star ⭐this recipe too!

    Love & Vegan Yummies, Louise xx (P.S. Follow me on Insta and Tik Tok!)

    📖 Recipe

    teriyaki tempeh in a bowl with rice and vegetables

    The Best Teriyaki Tempeh

    Vanessa Sturman
    This protein-rich teriyaki tempeh has a thick sauce and a fantastic meaty texture. It feels like you're eating in an Asian restaurant. Served with rice and garnished with vegetables, spring onion and sesame seeds. Satifying in everyway!
    5 from 4 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Canape, main, starter
    Cuisine Asian, Japanese
    Servings 4 people
    Calories 384 kcal

    Equipment

    • Chopping board
    • Frying Pan
    • Saucepan
    • food processor

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    For the teriyaki tempeh:

    • 250 g (1 ½ cups) tempeh (A block is usually around 250-300g or 1½-2 cups)
    • 1 tablespoon neutral oil (such as olive oil)
    • 150 ml (⅔ cup) tamari (or soy sauce )
    • 3 cloves garlic
    • 1.5 tablespoon ginger (thumb-size piece)
    • 100 g (½ cup) brown sugar
    • 2 tablespoon rice vinegar (or apple cider vinegar)
    • 2 tablespoon cornstarch

    Optional to serve

    • 3 spring onions (chopped finely)
    • 2 tablespoon sesame seeds

    Instructions

    First make the teriyaki sauce:

    • Finely grate the garlic and ginger and add to the tamari/soy sauce. (You can use a blender if you want for this step)
      150 ml tamari, 1.5 tablespoon ginger, 3 cloves garlic
    • Place the mixture in a pan with the sugar, and cook until the sugar dissolves. Allow it to gently come to simmer while stirring, cooking it for around 10 minutes.
      100 g brown sugar
    • Combine the cornstarch with 4 tablespoon water.
      2 tablespoon cornstarch
    • Turn the heat right down on the pan and add the cornstarch, mixing it in well. This will make the teriyaki sauce thicken.
    • Turn off the heat, then add the vinegar. The sauce is now ready to use!
      2 tablespoon rice vinegar

    Then make the teriyaki tempeh:

    • Cut the tempeh into rectangles that are about a centimetre thick (½ inch) and a few centimetres long (1½ inches). Alternatively, rip the tempeh into pieces for a more vegan ‘chicken’ kind of look. To be honest, any shape is fine!
      250 g tempeh
    • Heat up a frying pan with the oil on a medium heat. Once hot, add the pieces of tempeh. Give them a cook on each side for a few minutes so they are browned and also cooked through.
      1 tablespoon neutral oil
    • Add the tempeh pieces to the teriyaki sauce and coat them in it, or brush the sauce directly onto the tempeh while in the pan. Sizzle for a few seconds for a 'glazed' effect.
    • Take out each piece of coated tempeh and put on a serving dish. Any remaining sauce you can save for later, or have as extra for drizzling.

    To serve:

    • Put rice or quinoa in a bowl, plus other delicious vegetables like steamed baby corn & mange tout.
    • Place the teriyaki tempeh on top of the rice.
    • Drizzle over extra sauce.
    • Add your extras for garnish; spring onion, sesame seeds and radish.
      3 spring onions, 2 tablespoon sesame seeds

    Notes

    The sauce can be stored in the fridge for at least a week in an airtight container. When it cools, it will harden a little, but reheating it will loosen it up.
    • Gluten Free: Tempeh is naturally gluten free, but choose a gluten free soy sauce or tamari to ensure this recipe is completely free from gluten.
    • Other Proteins: Teriyaki sauce can be used on vegan chicken chunks (Like my Seitan Chicken or on commercial vegan meats) It can also be used on tofu steaks or on grilled veggies.
    • Mushrooms: grill a mushroom and brush with teriyaki sauce before serving. It's an umami flavour bomb!

    Nutrition

    Calories: 384kcalCarbohydrates: 60gProtein: 14gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 26mgPotassium: 590mgFiber: 3gSugar: 39gVitamin A: 102IUVitamin C: 4mgCalcium: 168mgIron: 4mg
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

    This recipe was developed by Vanessa, one of the original co-founders of this site. Vanessa is now working on her plant based health coaching business, Energise and Thrive Plant Based.

    She’s also brought out her FREE Guide - 5 Steps to Balanced Plant Based Eating which you’re welcome to download. Of course, all the recipes she has created for The Vegan Larder (like this one!) will remain here for you to access.

    More Japanese

    • Goma Dressing in a little bowl ready to eat.
      Goma Dressing: Japanese Roasted Sesame Salad Dressing
    • Miso Stir Fry with Soy Curls in a bowl ready to eat.
      Miso Stir Fry with Soy Curls
    • Vegan Kewpie Mayo on a plate with some crispy nuggets.
      Vegan Japanese Kewpie Mayonnaise
    • Green Beans with Japanese Sesame sauce (Goma Sauce)
      Japanese Green Beans with Gomae Sesame Sauce

    Reader Interactions

    Comments

      5 from 4 votes

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Toni says

      January 11, 2022 at 10:11 pm

      5 stars
      My kids really loved this! They enjoyed the unique Asian flavor!!

      Reply
    2. Tavo says

      January 11, 2022 at 9:09 pm

      5 stars
      Amazing recipe! I have to say it is the best tempeh I have had!

      Reply
    3. Irena Macri says

      January 11, 2022 at 8:56 pm

      5 stars
      Always on the hunt for a good tempeh recipe. Had all the ingredients but the brown sugar so used coconut sugar instead. Turned out great!

      Reply
      • Vanessa Sturman says

        January 12, 2022 at 10:37 am

        Oh great, and yes coconut palm sugar works well too

        Reply
    4. Jessie says

      January 11, 2022 at 8:53 pm

      5 stars
      These flavors sound incredible! I’m trying to incorporate more meatless meals this month, and this was just what I was looking for! Great recipe!

      Reply
      • Vanessa Sturman says

        January 12, 2022 at 10:38 am

        Thank you, that's wonderful to hear!

        Reply

    Primary Sidebar

    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

    Vegan Air Fryer Recipes

    • Butternut squash halved on a tray stuffed with sage and chickpea stuffing.
      Chickpea and Sage Stuffed Butternut Squash; Air fryer or Oven method
    • Cauliflower and broccoli being served on a plate.
      Air Fryer Broccoli and Cauliflower
    • Vegan Spanakopita Triangles ready to eat.
      Vegan Cheese and Spinach Spanakopita Triangles (Air Fryer or Oven Baked)
    • Plates of roasted tomato and white bean stew ready to eat.
      Roasted Tomato and White Bean Stew

    Tofu Lover? These are for you...

    • A casserole dish with vegan tuna noodle casserole in it ready to eat.
      Vegan Tuna Casserole (Tu-no Noodle)
    • A roasted pumpkin filled with hot cheese dip with a hand reaching in with a corn chip to scoop up some dip.
      Cheesy Pumpkin Dip: Savory & Dairy Free
    • A bowl of zucchini pasta ready to eat.
      Creamy Zucchini Pasta with Lemon Basil Sauce
    • A plate of pasta with a sauce made from blended creamy tofu and sundried tomatoes. There is another plate of pasta in the background, some basil leaves on top of the pasta.
      Creamy Tofu Pasta with Sundried Tomatoes (No cook sauce!)

    Vegan Dinner Inspo

    • 50 vegan asparagus recipes.
      50+ Vegan Asparagus Recipes
    • Collage of 4 recipes suited for a BBQ that are vegan.
      30+Yummy Vegan BBQ Main Recipes
    • A plate of spaghetti with vegan mushroom scallops on top. Next to the plate is a glass of white wine and half a lemon.
      Vegan Scallops with Garlic Pasta (King Oyster Mushroom)
    • A bowl of white bean puttanesca with a few olives on top ready to eat.
      White Bean Puttanesca - One Pot Recipe

    Craving something sweet?

    • Peach and Raspberry Cake with a slice cut on a plate ready to eat.
      Raspberry and Peach Cake- Dairy and Egg Free
    • Sticky Toffee pudding with ice cream and more sauce being poured over it.
      Vegan Sticky Toffee Pudding (Sticky Date Pudding)
    • Vegan Pineapple Upside Down cake ready to slice.
      Easy Vegan Pineapple Upside Down Cake
    • Vegan Cardamom and Spinach cake with lemon buttercream and a candle on the top.
      Vegan Cardamom & Spinach Celebration Cake
    • Rhubarb cake with a slice taken out of it.
      Easy Vegan Rhubarb Cake
    • Delicious Tofu Dessert Recipes

    Recipes you're all loving!

    • A bowl of asparagus and pea pasta salad ready to eat with some lemons in the background and a little jug of extra dressing in the foreground.
      Asparagus & Pea Spring Pasta Salad with Lemon Dressing
    • Cheesy Chickpea flour crackers in a bowl. The crackers are topped with poppy seeds.
      Crispy Chickpea Flour Crackers (with chia & flaxseed)
    • A plate of lentil salad with spiced roasted carrots ready to eat.
      Spiced Roasted Carrot and Lentil Salad
    • A bowl of savoury chickpea granola ready to snack on.
      Savory Chickpea Granola (with flavor variation ideas)

    Lovely Lentils

    • A plate of lentil salad with spiced roasted carrots ready to eat.
      Spiced Roasted Carrot and Lentil Salad
    • A bowl of lentil bolognese with spaghetti.
      Easy Vegan Lentil Bolognese Sauce
    • A bowl of lentil and tomato soup with some vegan cheese sprinkled over it, ready to serve.
      Lentil and Tomato Soup (Lentils Monastery Style)
    • A bowl of swede and carrot soup with a hand scooping up a spoon of soup.
      Classic Swede (Rutabaga) and Carrot Soup
    • Contact Me
    • About Me
    • Privacy Policy, Cookies, Ads & T&C's

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Me
    • My Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • What I Do

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 The Vegan Larder on the Cravings Pro Theme

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.