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Teriyaki Tempeh {GF}

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This is by far the best Teriyaki Tempeh recipe! 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!

bowl of teriyaki tempeh with chopsticks and green onions in background

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.

overhead shot of teriyaki tempeh with napkin, chopsticks and bowl of brown rice

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.

closeup shot of teriyaki tempeh with napkin and chopsticks in background

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!

horizontal overhead shot of teriyaki tempeh in bowl with chopsticks and brown rice on napkin

Other ways to use tempeh:

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This Teriyaki Tempeh makes a delicious protein addition to any meal. Click To Tweet
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Teriyaki Tempeh

This Teriyaki Tempeh makes a delicious protein addition to any meal. 

Course Main Course
Cuisine Japanese
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 190.8 kcal
Author Mary Ellen

Ingredients

  • 1 package organic tempeh
  • 1 TB olive or coconut oil

Tempeh Marinade

Teriyaki Sauce

Toppings

  • Sesame seeds
  • Scallions

Instructions

  1. Cut tempeh into triangles or squares and steam in a steamer basket for 10 minutes (optional but makes the tempeh extra tasty).

  2. Add all ingredients for marinade into bowl and whisk together.
  3. Place tempeh into dish and pour marinade over. Marinate for at least 20 mins.
  4. Place olive or coconut oil in a pan and sear the tempeh 3-5 minutes on each side until crispy.
  5. Mix teriyaki sauce ingredients in large bowl.
  6. Once tempeh is cooked, add tempeh to teriyaki sauce, covering the tempeh.
  7. Take tempeh out of the sauce (leaving the extra sauce in the bowl) and add back to pan.

  8. Heat tempeh again for about 30 seconds on each side to caramelize the sauce on the tempeh.

  9. 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.
  10. Serve and top with sesame seed and scallions (optional).
Nutrition Facts
Teriyaki Tempeh
Amount Per Serving
Calories 190.8 Calories from Fat 97
% Daily Value*
Total Fat 10.8g 17%
Total Carbohydrates 14g 5%
Dietary Fiber 2.1g 8%
Protein 12.4g 25%
Calcium 8%
Iron 10.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Mary Ellen

Mary Ellen Valverde MS CNS LDN received her Master’s degree in Human Nutrition from the University of Bridgeport. As a Certified Nutrition Specialist, Mary Ellen helps fight chronic disease through a plant-based diet and uses a functional approach to nutrition and wellness to help uncover the root cause of imbalances that may be impacting health.  

Teriyaki Tempeh | Hands-down, the best Teriyaki Tempeh recipe! Tempeh makes a delicious protein addition to any meal. Think you don't like tempeh? Try this tempeh recipe before giving up on it! #vnutrition #teriyakitempehrecipe #teriyakitempeh #vegantempeh #tempechrecipe #veganteryakitempeh
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Comments

  5. 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!

    Reply

    • 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!

      Reply

    • 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!

      Reply

    • 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!

      Reply

    • 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!

      Reply

  12. 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.

    Reply

    • 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! 🙂

      Reply

  13. Yes, you definitely need to steam it, otherwise it’s too bitter. This looks great!

    Reply

  14. 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!

    Reply

  16. 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!

    Reply

  17. 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!

    Reply

    • 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!

      Reply

  19. 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.

    Reply

  20. 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).

    Reply

    • 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!

      Reply

  21. 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!

    Reply

    • 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!

      Reply

  23. 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!

    Reply

  25. 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!

    Reply

  28. 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.

    Reply

  29. 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!

    Reply

    • 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. 🙂

      Reply

  30. 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!!!

    Reply

    • 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!

      Reply

  31. 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!

    Reply

    • 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.

      Reply

  32. 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. 🙂

    Reply

  33. 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!

    Reply

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