This Teriyaki Tempeh makes a delicious protein addition to any meal. Think you don’t like tempeh? I thought I didn’t either but try this recipe before you give up on it!
Before going plant-based I had never heard of tempeh. Actually, before going vegan, I hadn’t heard of a lot of things.
I stuck to my basics of pasta, pizza, soup and then some more pasta. Not that I don’t eat those every once in a while (check out my tasty cashew mac & cheese) but a whole new world opened up to me when I decided not to solely rely on those foods anymore.
Tempeh though was one of the last vegan “staples” foods I tried. I’ll be honest about why: I thought it looked weird.
When I finally got the courage to try it, I was not impressed. I thought it tasted bland. I had it a few more times and decided “nope, tempeh is not for me”.
My husband is actually the one who changed my mind. He ordered it at a restaurant and liked it so he made me try it again.
And you know what? It was really good! I realized then that it’s all about how you prepare and cook the tempeh.
What is this Tempeh You Speak of?
So you might be saying to yourself, “okay we get you like tempeh, but tell me what tempeh actually is”.
Well, tempeh is fermented soybeans that are formed into a sort of cake/loaf. It’s originally from Indonesia and still used in many Asian countries.
Believe me, I did not think I’d like tempeh but I urge you to give it a try. It can be delicious (if cooked correctly) and another great protein to add to your recipes like I did in my Spicy Sesame Noodles.
Tempeh actually contains more fiber and protein than tofu because it is less processed. Tempeh also is a good source of potassium, magnesium, vitamin B6 and iron.
Most health food stores such as Whole foods sell tempeh and many large mainstream grocery stores are starting to carry it now – I have even found some at my local Stop and Shop.
Teriyaki Tempeh
I’ve been playing around with tempeh for a while now and have come up with an extra tasty version for you, my teriyaki tempeh.
Like I said, good tempeh is all about how you prepare and cook it. Firstly, I steam the tempeh. While this is not mandatory (and I sometimes don’t have the time to do it) – the steaming process seems to take out any extra bitterness.
After steaming, I marinate and then cook it. Sometimes I’ll steam the tempeh the night before and marinate overnight through the next day if I know I’ll be making it for dinner the next night (now that makes for some extra tasty tempeh).
After cooking I add the sauce, and voilà, teriyaki tempeh for you to enjoy! You can even use it in tacos – check out my Teriyaki Tempeh Taco recipe if you want some Mexican fusion!
Other ways to use tempeh:
- as a bacon substitute like in my Vegan Ranch Pasta Salad
- in salads
- in pasta like in my Spicy Sesame Noodles
- in casseroles
- in tacos like in my Teriyaki Tempeh Tacos
- and more!
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Teriyaki Tempeh
This Teriyaki Tempeh makes a delicious protein addition to any meal.
Ingredients
- 1 package organic tempeh
- 1 TB olive or coconut oil
Tempeh Marinade
- 3 TB veggie broth
- 1 TB tamari (or soy sauce if not gf)
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
Teriyaki Sauce
- 4 TB tamari (or soy sauce if not gf)
- 1 tsp sesame or olive oil
- 2 TB maple syrup
- 1 tsp sriracha (or hot sauce)
- 1 tsp rice wine or apple cider vinegar
- 1/2 tsp garlic powder
- 1/2 tsp corn starch
- 1/4 tsp liquid smoke (optional but tasty)
Toppings
- Sesame seeds
- Scallions
Instructions
-
Cut tempeh into triangles or squares and steam in a steamer basket for 10 minutes (optional but makes the tempeh extra tasty).
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Add all ingredients for marinade into bowl and whisk together.
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Place tempeh into dish and pour marinade over. Marinate for at least 20 mins.
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Place olive or coconut oil in a pan and sear the tempeh 3-5 minutes on each side until crispy.
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Mix teriyaki sauce ingredients in large bowl.
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Once tempeh is cooked, add tempeh to teriyaki sauce, covering the tempeh.
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Take tempeh out of the sauce (leaving the extra sauce in the bowl) and add back to pan.
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Heat tempeh again for about 30 seconds on each side to caramelize the sauce on the tempeh.
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Turn off heat and pour the remaining sauce over the tempeh in the pan. Leave for about a minute for the rest of the sauce to thicken a bit.
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Serve and top with sesame seed and scallions (optional).
You may also enjoy...
Teriyaki Tempeh Tacos
Tofu in Chili Garlic Sauce
Mongolian soy curls
Oh yum! I don’t usually love tempeh, but I think I’d like it prepared this way!
I wasn’t a tempeh fan really either till I started making it this way!
Teriyaki always makes for a great dish!
Thanks so much!
i have not given tempeh a try except for 2 times and i didnt like it. i love the idea about steaming it prior to marinating.
Thanks Dixya, I think it helps to marinate. I have disliked tempeh for years but I can now eat it this way and also when I crumble it in my spicy noodles.
I love tempeh and I love teriyaki, so this recipe is a double win for me!
I hope you like it Dianne!
I need to try it… Tempeh is the one thing I simply can’t seem to like. I’ve tried it so many times in the past but the texture always gets to me, in a bad way. Could this be the solution? I hope so!
I hear you, I didn’t like it for years either but if it’s because of the texture, I think it may still be the similar with this recipe. If you try it, let me know what you think Kate!
I love Teriyaki! Usually the only way I like tempeh is as tempeh bacon, but these photos have me wanting to try your recipe!
Thanks Amy! I haven’t tried to make tempeh bacon yet but I did make some tempeh bacon bits (coming to the blog soon)!
I don’t eat a lot of tempeh but this looks fantastic, so much flavor! Pinned for later.
Thank you so much, Alison! I only really got into tempeh in the last year or so but I made this a few times testing the recipe and think it will go into regular rotation!
So many great flavors going on here. Love the terriyaki – tempeh combo!
Thanks so much Kelly! 🙂
Tempeh is like eggplant – it is either very good or very bad and not much in between – this looks so good I want to make it tonight but have already planned dinner but I want this in my life soon
I never thought of it that way Johanna, it totally is like eggplant. I’ve had some delicious eggplant and some horrible kinds.
Thanks so much, I hope you like it if you give it a try!
This looks fantastic- I like tempeh so I will definitely try it this way!
Thanks so much! Let me know if you give it a try!
Yum! I actually like tempeh more than tofu! We’ve got a local type that is delish and many local restaurants serve it.
You’re the first one to say that Julie! I am starting to become a real tempeh fan. Oooh, I’d love to try the local one by you. Maybe a road trip sometime!
I am a bit hit and miss with tempeh. I think you have to marinade it well. I do like tempeh bacon and I am also very tempted by your version.
I hear you Shaheen, tempeh can be so good or bad depending on how it’s made. I feel like steaming and then the marinating helps to make it extra tasty. If you do get a chance to try it let me know what you think! 🙂
Yes, you definitely need to steam it, otherwise it’s too bitter. This looks great!
Totally loving the steaming! Thanks so much Linda!
I love the texture of tempeh, but sometimes the taste is a bit strong for me. I do love it when it’s slathered in flavorful sauce though…just like this!! Looks really good!
Thanks Jenn! I think the steaming helps get the strong taste out of there. 🙂
This looks wonderful, love the flavors and I’m a huge tempeh fan. Thanks!
Thank you so much Christine! If you try it, let me know what you think!
You’re so right about all of the new foods you discover once you go vegan. Many people assume that eating only plant foods is limiting, but for most of us, our diets are considerably more varied once we discover all of the other foods that are out there! Your teriyaki tempeh looks very flavorful!
I can’t believe how many new foods I found going vegan. If I stayed on my SAD diet, I would be eating the same 8 things all the time!
It’s only in the last 6 months that I have realized that I actually like tempeh. I was never able to find plain tempeh before that and had only bought the flavoured varieties which tasted hideous. It’s rare that I can’t eat something but I had to throw it out. I never do that. Then 6 months ago I finally found plain tempeh and I bravely decided to try it, fully expecting it to be awful too. It was delicious and I am so thankful that I actually found it and didn’t go around my whole life thinking it was awful because of the really bad flavoured stuff.
I’ve been cooking with it a lot recently and know it would work brilliantly with teriyaki flavours. You recipe sounds delicious. I actually have a teriyaki sauce coming to the blog soon funnily enough!
I’m so glad that you found some you liked! It would have been sad for you to not to have realized you like it. What kind of flavor was it?
Excited to see you teriyaki too! Great minds think alike!
this tempeh bowl looks so delicious!! I’ve been on a huge tempeh kick recently, so bookmarking this to try! Great recipe Mary!
Thanks Anjali! Let me know if you get a chance to try it!
I love teriyaki flavor! Tempeh is something I used to hate, until I realized that you need to cook it to get the nasty bitter taste off. I boil mine for about 20 minutes and it does the trick! These look so good.
Thanks so much! Yes, teriyaki is so good right? Great idea to boil it too! I’m going to try that!
I am totally in love with tempeh!
“Before going vegan I had never heard of tempeh.” Ditto, but unlike most people, it was totally love at first bite for me. The first time I tried it, I was hooked. The nice thing about it is people who are sensitive to soy (like me), aren’t necessarily as sensitive to tempeh. Yay tempeh!
Your marinade sounds so good, I am all over using liquid smoke =) I don’t think I have ever steamed my tempeh before, I’ll have to try that (although to be honest, I think I actually like the bitter taste of it haha).
You’re the first person that I heard who loved it at first bite! I was wondering if you’d be a sensitive to tempeh as tofu.
Liquid smoke is my jam lately!
This looks so good Mary Ellen! I actually had a similar experience with tempeh at the beginning of my veg journey- it took me three or four times to learn how to use it properly. The steaming process definitely takes the bite out of it. And btw, your pics just blow me away girl, keep up the good work!
Thank you so much Randi! So many people seem to have had bad experiences with tempeh at first (except Kimmy). So happy to have found better ways to cook it. Thanks for the picture compliment! That means a lot!
This looks so gooooood.
It has been AGES since I’ve had tempeh because no one else in my house likes it. 😉 This looks so good, and I’m going shopping today– I think I’m going to buy some tempeh and make it!
This looks great! I like tempeh, and am always looking for different ways to prepare it, definitely will have to give this a go.
Hi Mary Ellen,
I can’t wait to make this flavorful tempeh recipe. I have avoided making or eating tempeh frequently because I did not know how to mask the odd taste. Your tasty teriyaki sauce and prep directions sound like a great way to add amazing flavor to this healthy vegan protein source. I’m pinning and sharing too!
The one time I tried tempeh,I wasnt a big fan of it. But this looks way too good, maybe I will try it again.
I’ve never tried tempeh never mind cook with it, but this looks divine. Sharing and bookmarking! Thanks for entering it into Meat Free Mondays, the roundup is now live and your recipes is featured.
Thanks Jac, I’ve only gotten into tempeh in the last year or so but I’m really liking it if it’s cooked correctly!
om Indonesia, in here, tempeh is really daily food, there’s many way to cook tempeh. If you want the simple way , try this : soak tempeh in mixture of salt, papper, shallot and garlic (just chop it) for at least 5 minute. After that, just fry it. Or you can chopped shallot and garlic, put it in the pan, after the shallot and garlic turn golden, add chopped tempeh, then add soy souce.
Its basic recipe, you can always modified it.
Risang, songs good, I’ll give that a try!
Thanks for giving me a reason to LIKE tempeh! This recipe rocks! Made it tonight with some stir-fried broccoli and it was delicious. I will definitely be making this again. Thanks so much!
Laura I am so glad you liked it! I really can’t take tempeh if it’s not cooked right and this was the first recipe I made that had me liking it too!
I also do a quick tempeh bacon bit recipe which is another way that I enjoy it. I have it in my Ranch Pasta Salad recipe if you want to check that out too. 🙂
I’m new to veganism. Went to the store to kick start my new way if like before talking to my daughter who is also vegan. When i did talked with my daughter, i discovered she didn’t like tempeh. She doesn’t like the texture. I didn’t want to cook it after talking with her so it stayed in my refrigerator. I didn’t want to waste my money so i decided to cook it today.
Therefore, i searched the internet and found this recipe.
I loved it!! The only thing i will change when i make it again is to reduce the amount of tamari sauce as it was a little salty for me. Maybe i caramelized it too long.
I called my daughter to tell her about this recipe and how I loved tempeh. She have decided to give tempeh another try using
this recipe.
Thanks so much for this recipe and your willingness to share.
I have added this recipe to my Pinterest board and Facebook. This is definitely a 5 star recipe!!!
Hi Marian! I’m so happy you liked the tempeh! I couldn’t stand most of the tempeh I tried either but I really wanted to like it so it took me a while but I finally came up with this recipe.
Thank you so much for taking the time to write to me and for pinning and sharing on facebook. I really appreciate it! Good luck on your new vegan journey!
How long do you think this will last if kept refrigerated? I’m still experimenting with going vegetarian/vegan and I’m the only one in my house that will eat tempeh so I don’t want to waste any!
Hi Katie, I was the only one in my house for a while eating tempeh too so I hear you. I’ve only had it in there for about 3 days because I eat the leftovers for lunch within the next day but I think it should last about 4-5 days once you cook it.
Hi, Marry..
I have no experience cooking teriyaki before; but it’s very interesting. I have to try. 😀
For Indonesian, tempe is such a daily needs; especially in my family. I’ve been looking for some ways to cook tempe better than fry it.
Thank you for sharing this great recipe. 🙂
I hope you enjoy this take on tempeh Phie! 🙂
Just made this! It’s delicous!!!! I substituted the corn starch for the same ratio of flax meal and used 2 squirts of Pyure stevia liquid sweetener instead of maple syrup and Frank’s Red Hot sauce. This didn’t take long at all, I’m making this again!
I’m so glad you enjoyed it Tali! Thanks so much for letting me know. Great substitutions!