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!
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 tried few more tempeh recipes 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 – The Best Tempeh Recipe!
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 make a tempeh marinade, marinate the tempeh, 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 the tempeh, I add the sauce, and voilà, the best tempeh recipe ever! You can even use it in tacos – check out my Teriyaki Tempeh Taco recipe if you want some Mexican fusion!
Looking for other vegan tempeh recipes? Here are some of my other favorite 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!
If you make this recipe, let me know what you think by ★ star rating it and leaving a comment below.
Teriyaki Tempeh
Ingredients
- 1 8 oz 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).
- Add all ingredients for marinade into bowl and whisk together.
- Place tempeh into dish and pour marinade over. Marinate for at least 20 mins.
- Place olive or coconut oil in a pan and sear the tempeh 3-5 minutes on each side until crispy.
- Mix teriyaki sauce ingredients in large bowl.
- Once tempeh is cooked, add tempeh to teriyaki sauce, covering the tempeh.
- Take tempeh out of the sauce (leaving the extra sauce in the bowl) and add back to pan.
- Heat tempeh again for about 30 seconds on each side to caramelize the sauce on the tempeh.
- 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.
- Serve and top with sesame seed and scallions (optional).
Nutrition
Get your FREE Vegan Made Easy Guide!
You may also enjoy...
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who helps vegans find ways to make mealtimes easier (and healthier).
When she’s not creating new recipes for her blog, you can find Mary Ellen doting on her two shih tzus or exploring the world with her husband.
Will A says
Just gave this a go as bought tempeh instead of tofu by mistake. Sooooo good!!! I loved it, thank you 😊
Mary Ellen says
Hi Will! So glad you enjoyed it! Sometimes those are the best mistakes!
Renee says
I made this last night and it was so freakin delicious! So easy to follow, so flavorful, and the tempeh turned out perfectly cooked and nutty—not at all bitter like tempeh can sometimes be. Thanks for sharing!
Frances says
I made this recipe for dinner last night and it was so soy saucy! Way too much. Maybe it’s because I Marinated it for a few hours. Seriously the recipe had 6TB of soy sauce, that’s a hell of a lot for a bit of tempeh. Sorry but as pretty as the food looks in the photo I’m definitely not making this again.
JB says
I wouldn’t say this was too “soy saucy” for me, but it was definitely way too salty – which I was surprised by as I used low sodium soy sauce. I also Marinated for several hours (almost 24, I got busy and didn’t have time to cook it same day). I think the length of time marinated was probably the issue, so I’m going to try it again only marinating 20-30 mins max. I have a feeling that will make a world of difference. 6T of soy sauce is a lot in terms of sodium – but any other standard soy based Teryaki sauce is probably going to call for at least as much.
Mary Ellen says
Thanks for your feedback, Frances. Maybe too much marinating was the issue. I haven’t marinated it that long before. I might make a note in the recipe to sub in some water for 1-2 TB if marinating for a long time.
Abby says
Loved this! It was so good and the whole family asked for more. We’ve never had tempeh before and I’m so glad I found your recipe!
Mary Ellen says
So happy your family enjoyed it, Abby!
Jennifer says
By far the best tempeh recipe I’ve tried! My husband enjoyed it as well. Thanks for making tempeh we can actually eat!
Mary Ellen says
Yes, this was the first recipe that made me want to actually eat tempeh! So happy you and your husband enjoyed it!
Josee says
That is the best Tempeh recipe I have tried so far….hubby and I loved it…
Mary Ellen says
That made my day, Josee! I’m so glad you both enjoy it!