This delicious Teriyaki Tempeh is the absolutely BEST tempeh recipe. Steamed and fried tempeh is covered in a delicious sauce for an amazing plant-based protein option. If you've been looking for an easy recipe for tempeh, you've found it.
Before going vegan, I had never heard of tempeh. In fact, tempeh though was one of the last plant-based "staple" foods I tried. When I finally did try it, I was decidedly not impressed. Before even giving it a fair shake, I decided "nope, tempeh is not for me".
BUT I tried it again a few years later in a restaurant. And you know what? It was really good! At that moment I realized that this vegan protein just needs a loving hand and a good recipe.
This tasty Teriyaki Tempeh recipe is one of my favorites in the tempeh arsenal, though I'm also quite partial to my Easy Tempeh Stir Fry too.
If you're wary of trying tempeh, give it a try! It can be delicious (if cooked correctly) and another great plant-based protein besides tofu, soy curls, and beans to add to your meals.
Jump to:
What is Tempeh?
Tempeh is made from fermented soybeans that are formed into a cake or loaf. It's originally from Indonesia but made its way around the world as a staple plant-based protein.
It has a firm yet chewy texture and a unique nutty and earthy flavor. For more information on tempeh, be sure to check out my Best Tempeh Recipes & Why Tempeh is Amazing post.
Most larger health food stores such as Whole Foods sell tempeh and man larger grocery stores are starting to carry it throughout the US.
Is Tempeh Healthier Than Tofu?
The short answer is yes. Tempeh does have more nutritional value than tofu.
Unlike tofu, the whole bean is used in making tempeh so it contains more fiber and protein. It is also less processed, which I generally consider a good thing when it comes to food. Tempeh also is a good source of potassium, magnesium, vitamin B6, and iron.
*PLEASE NOTE: If you have a soy allergy or certain thyroid issues, it’s best not to partake in tempeh made from soybeans. You can look for a soy-free version of tempeh (such as black bean or chickpea tempeh), though they may be harder to find. Just keep in mind that the following tempeh recipes will make it worth the effort if you can find an alternative.
What's in Teriyaki Tempeh?
As with most of my recipes, the ingredient list for Teriyaki Tempeh isn't super long. Here's everything you'll need:
- Tempeh: While there are many brands of tempeh that have begun to enter the retail space. Lightlife and Westsoy are my preferred brands but you might find others. Just be sure to look for organic, non-GMO.
- Oil: I prefer to cook with avocado or extra virgin olive oil, but coconut oil will also work.
- Vegetable Broth: Feel free to use store-bought or homemade. I like keeping a tub of the vegetable flavor of Better Than Bouillon on hand at all times.
- Tamari: I opted for tamari because I try to avoid gluten. If that isn't a concern for you, soy sauce will also work beautifully. You can also choose to use coconut aminos if you are soy free.
- Garlic Powder: This is an ingredient you should always keep on hand! It adds tons of flavor without any work.
- Onion Powder: You know what I said about garlic powder? Ditto.
- Maple Syrup: Feel free to swap for agave syrup or date syrup instead.
- Sriracha: I love spicy foods, but this is optional. You can also feel free to dial the heat up or down by adding more or less! Other options include sambal oelek or gochujang.
- Rice Wine Vinegar: I love the light, delicate flavor of rice wine vinegar, but in a pinch, you can swap in apple cider vinegar or white wine vinegar instead.
- Cornstarch (I use non-GMO): If you are corn-free, feel free to swap in an equal amount of arrowroot powder.
- Liquid Smoke: Some people love it, some people hate it. This ingredient adds a ton of savory depth to many recipes.
Now that you have your ingredients ready, let's get to the kitchen, shall we?
How to Make This Plant-Based Protein
Good tempeh is all about how you prepare and cook it and these are the easy steps to do it:
Step 1: Steam the Tempeh. While this is not necessarily mandatory, the steaming process seems to take out any extra bitterness. If you have the time, I highly recommend this step.
To steam your tempeh for this teriyaki recipe, cut it into triangles or squares and steam in a steamer basket for 10 minutes.
Step 2: Marinate the Tempeh. One of the reasons I didn't like tempeh before was that I thought it was bland and boring. Turns out, tempeh's love language is time. Give it a soak in the marinade of your choice for at least 20 minutes, and I guarantee your tempeh will be much tastier for it.
Don't worry, this step is simple to do. Add all ingredients for marinade into bowl and whisk together. Place tempeh into a deep rimmed dish and pour marinade over it. Marinate for at least 20 mins.
TIP: Working ahead? Steam the tempeh the night before you plan on cooking it and let it marinate overnight for the best results.
Step 3: Cook the Tempeh. Place oil in a large sauté pan and heat on medium until the oil shimmers. Sear the tempeh until crispy, about 3-5 minutes on each side.
Step 4: Make the Teriyaki Sauce. While the tempeh is cooking, mix teriyaki sauce ingredients in a large bowl.
Step 5: Add the Sauce. Once the tempeh is cooked, add tempeh to teriyaki sauce to cover the tempeh. Take tempeh out of the sauce (leaving the extra sauce in the bowl) and add back to the pan.
Step 6: Finish Cooking. 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. Voilà, the best tempeh recipe ever! Enjoy!
Ways to Customize This Tempeh Recipe
While my recipe for Teriyaki Tempeh is delicious on its own, feel free to serve it over brown rice.
I also love to bulk it up with some roasted veggies - broccoli, carrots, bell peppers, zucchini, summer squash and sweet potatoes are all delightful additions that work well with the sticky sweet teriyaki sauce.
Don't feel like you have to stop there, either. You can even use it in tacos - check out my Teriyaki Tempeh Taco recipe if you want some Mexican fusion!
Why You Should Make it for Meal Prep
If you're looking for a yummy vegan protein for your meal prep, Teriyaki Tempeh is a great choice. Once cooked, it can last for up to a week in the fridge or up to three months in the freezer.
I like to make a big batch of brown rice (or another whole grain), roast a sheet pan or two of veggies and make a double batch of this teriyaki tempeh on my meal prep day. I portion everything out into grab-and-go healthy rice bowls for lunch all week long.
I like having the second batch so I can double up and use it as a fast weeknight dinner in my Teriyaki Tempeh Tacos. Four lunches and two dinners in one fell swoop? Brilliant!
Frequently Asked Questions
Absolutely! Any leftovers of this teriyaki tempeh recipe can be frozen for up to three months.
By following my recipe for teriyaki tempeh, of course! For the best results, I HIGHLY recommend that you steam and marinate your tempeh first.
I mean, you CAN, but that doesn't mean that you should. Uncooked tempeh is about as delicious as cardboard, but it won't hurt you to eat it. (Well, not physically anyway - your tastebuds might protest, though.)
More Tasty Tempeh Recipes
If you're looking for ways to use tempeh in general, here are some of my other favorite ways to use this tasty plant-based protein:
If you make this recipe and LOVE IT, please give it 5 stars ⭐⭐⭐⭐⭐!
📖 Recipe
Teriyaki Tempeh
Ingredients
- 1 8 oz package organic tempeh
- 1 Tablespoon extra virgin olive oil or avocado oil
Tempeh Marinade
- 3 Tablespoons veggie broth
- 1 Tablespoon tamari can sub soy sauce
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
Teriyaki Sauce
- 4 Tablespoon tamari can sub soy sauce
- 1 teaspoon sesame oil or olive oil
- 2 Tablespoon maple syrup
- 1 teaspoon sriracha or hot sauce of choice
- 1 teaspoon rice wine or apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon corn starch
- ¼ teaspoon 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. (see notes)
- 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 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 to cover 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).
Video
Notes
- soy sauce for tamari if you don't need it to be gluten-free
- a smaller amount of agave or sugar for the maple syrup
- arrowroot powder for the cornstarch
Nutrition
PLEASE NOTE: Nutritional information data is computer generated and only an estimate so it should be used only as a guide.
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel clear and confident about what is uniquely nourishing to them. Mary Ellen's recipes and nutrition information have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel clear and confident about what is uniquely nourishing to them.Mary Ellen's recipes and nutrition information have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.
Kimmythevegan says
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).
Mary Ellen says
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!
veggiesdontbite says
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.
Mary Ellen says
Thanks so much! Yes, teriyaki is so good right? Great idea to boil it too! I'm going to try that!
Anjali @ Vegetarian Gastronomy says
this tempeh bowl looks so delicious!! I've been on a huge tempeh kick recently, so bookmarking this to try! Great recipe Mary!
Mary Ellen says
Thanks Anjali! Let me know if you get a chance to try it!
Mel | avirtualvegan.com says
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!
Mary Ellen says
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!
Cadry's Kitchen says
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!
Mary Ellen says
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!
Christine @ Run Plant Based says
This looks wonderful, love the flavors and I'm a huge tempeh fan. Thanks!
Mary Ellen says
Thank you so much Christine! If you try it, let me know what you think!
Jenn says
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!
Mary Ellen says
Thanks Jenn! I think the steaming helps get the strong taste out of there. 🙂
Linda and Alex @ Veganosity says
Yes, you definitely need to steam it, otherwise it's too bitter. This looks great!
Mary Ellen says
Totally loving the steaming! Thanks so much Linda!
Shaheen says
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.
Mary Ellen says
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! 🙂
Julie Wunder says
Yum! I actually like tempeh more than tofu! We've got a local type that is delish and many local restaurants serve it.
Mary Ellen says
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!
Susan Morgan says
Julie where do you live? I love tempeh as well and love that you ‘have a local variety you there
H.A.G. says
This looks fantastic- I like tempeh so I will definitely try it this way!
Mary Ellen says
Thanks so much! Let me know if you give it a try!
Johanna @ Green Gourmet Giraffe says
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
Mary Ellen says
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!
Kelly Page (@TastingPage) says
So many great flavors going on here. Love the terriyaki - tempeh combo!
Mary Ellen says
Thanks so much Kelly! 🙂
Alison's Allspice says
I don't eat a lot of tempeh but this looks fantastic, so much flavor! Pinned for later.
Mary Ellen says
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!
Amy Katz from Veggies Save The Day says
I love Teriyaki! Usually the only way I like tempeh is as tempeh bacon, but these photos have me wanting to try your recipe!
Mary Ellen says
Thanks Amy! I haven't tried to make tempeh bacon yet but I did make some tempeh bacon bits (coming to the blog soon)!
kateringforveggiesKate says
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!
Mary Ellen says
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!
Dianne says
I love tempeh and I love teriyaki, so this recipe is a double win for me!
Mary Ellen says
I hope you like it Dianne!
Dixya @ Food, Pleasure, and Health says
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.
MaryEllen@VNutrition says
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.
Katie says
So you make it like this and then crumble it?
Mary Ellen says
Hi Katie! I usually eat it in the triangle shape like I show in the pictures but I'm sure it would taste good crumbled as well. 🙂
Strength and Sunshine says
Teriyaki always makes for a great dish!
Mary Ellen says
Thanks so much!
Becky says
Oh yum! I don't usually love tempeh, but I think I'd like it prepared this way!
Mary Ellen says
I wasn't a tempeh fan really either till I started making it this way!