This delicious Teriyaki Tempeh is as good as eating out in a restaurant. The delciously sticky and sweet and savoury umamai bomb teryaki sauce combines perfectly with meaty vegan tempeh.
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.
🍴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
The ingredients for this teriyaki tempeh are:
- Tempeh - described in detail above. Great source of protein!
- 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.
- Olive oil - for frying the tempeh.
- 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.
- 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:
- Finely grate and chop the garlic and ginger
- Add to a pan along with the sugar and heat.
- Add the cornflour/cornstarch at the end to thicken it. Turn off the heat and add the vinegar.
- Fry them tempeh so it's just a little crispy.
- Add some of the teriyaki sauce to the tempeh and cook for a bit. Reserve some for drizzling.
- Pile the teriyaki tempeh on top of rice and vegetables, then drizzle on extra sauce!
- 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.
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
If you use tamari instead of soy sauce, then yes, it will be gluten free! Tamari is the gluten free version of soy sauce.
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.
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.
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 helps people get high energy, great health, and balanced eating with delicious plant-based food.
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.
🍽️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!
📖 Recipe
The Best Teriyaki Tempeh
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
- 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!
Jessie says
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!
Vanessa Sturman says
Thank you, that's wonderful to hear!
Irena Macri says
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!
Vanessa Sturman says
Oh great, and yes coconut palm sugar works well too
Tavo says
Amazing recipe! I have to say it is the best tempeh I have had!
Toni says
My kids really loved this! They enjoyed the unique Asian flavor!!