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    Home » Dinner

    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 Print Recipe

    This rich-tasting teriyaki tempeh feels a bit like eating in an Asian restaurant! I wanted to find more ways of using tempeh, which is protein-rich, good for gut health and a great meat substitute. This dish is actually very simple to make, and basically involves making a delicious and thick teriyaki sauce that coats tempeh. You can use the teriyaki sauce recipe for other dishes like stir fry - warning, you may get addicted to this sauce!

    Pieces of tempeh covered in teriyaki sauce in a bowl with rice, vegetables and radishes this recipe
    Jump to:
    • 🍴Tempeh
    • 🥢Ingredients
    • 👩🏽‍🍳How To
    • ❓FAQ
    • 🍽️Similar Recipes
    • 📖 Recipe
    • 💬 Comments

    You could use these amazing pieces of teriyaki tempeh as canapes, but we wanted to serve them with rice and garnish with vegetables, spring onion and sesame seeds. This makes up a hearty full meal! So if you're looking to get a great source of protein, and have that Asian food fix, this is a perfect easy dish. You can also check out our guide on the best vegan protein, and some other very protein-rich recipes.

    🍴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. We recommend trying out some products from small business Tempt Me Tempeh. 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!

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

    🥢Ingredients

    The ingredients for this teriyaki tempeh are:

    Tempeh - described in detail above. Great source of protein!

    Tamari / soy sauce - this is the body of the teriyaki. Tamari is gluten-free and lower sugar than soy sauce, but either will do.

    Olive oil - for frying the tempeh.

    Cornstarch/cornflour - this is to thicken up the sauce.

    Garlic and ginger - key to flavouring the teriyaki sauce.

    Brown sugar - the sauce needs a little sweetness, which brown sugar is great for. For a healthier sugar, try coconut palm sugar.

    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. Blitz the garlic and ginger with the tamari.
    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. Reserve some for drizzling.
    6. Pile the teriyaki tempeh on top of rice and vegetables, then drizzle on extra sauce!
    • teriyaki tempeh ingredients on a chopping board
      Get ingredients prepared for your teriyaki tempeh
    • teriyaki sauce ingredients in a pot
      Blitz the tamari, garlic and ginger in a food processor, then put in a pan with the other sauce
    • teriyaki sauce ingredients being stirred in a heated pot
      Heat the mixture. Add cornflour at the end to get a thick sauce, then add the vinegar
    • pieces of tempeh being fried
      Fry slices of tempeh until browned, then coat in the teriyaki sauce
    • Create a bowl of rice and veggies, add teriyaki tempeh pieces and drizzle over extra sauce
    Handy 'How To' Instructions for making the Teriyaki Tempeh

    ❓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 idea, please share this post with your friends on Pinterest or Facebook.. and please also comment and star this recipe as this helps others find my yummy recipes!

    Love & Vegan Yummies,

    Louise xx (P.S. Follow me on Insta and Tik Tok too!)

    📖 Recipe

    teriyaki tempeh in a bowl with rice and vegetables

    The Best Teriyaki Tempeh

    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!
    Prevent your screen from going dark
    5 from 4 votes
    Print Pin Rate
    Course: Canape, main, starter
    Cuisine: asian, Chinese, thai, Vietnamese
    Keyword: tempeh recipe, vegan asian, vegan chinese
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 196kcal
    Author: Vanessa Sturman

    Equipment

    • Chopping board
    • Frying Pan
    • Saucepan
    • food processor

    Ingredients

    For the teriyaki tempeh:

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

    To serve:

    • 2-3 spring onions (chopped finely)
    • 2 tablespoon sesame seeds
    • Some cooked quinoa / rice
    • Handful of radishes, chopped
    • Vegetables such as baby corn and mange tout

    Instructions

    First make the teriyaki sauce:

    • In a blender / food processor, blitz up the soy sauce / tamari with the garlic and ginger.
    • Place the mixture in a pan with the sugar, and cook until the sugar dissolves. Allow it to gently come to the boil while stirring, cooking it for around 10 minutes.
    • Combine the cornstarch with 4 tablespoon water.
    • 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!

    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!
    • 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.
    • Add the tempeh pieces to the teriyaki sauce and coat them in it.
    • 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.

    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.

    Nutrition

    Calories: 196kcal | Carbohydrates: 33g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2104mg | Potassium: 169mg | Fiber: 1g | Sugar: 25g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 2mg

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    Reader Interactions

    Comments

    1. 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
    2. 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
    3. 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
    4. Toni says

      January 11, 2022 at 10:11 pm

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

      Reply

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