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.
Brenda Frazer says
Made this tonight and loved it My husband said it was like a restaurant dinner! Thank you.
Mary Ellen says
I'm so happy both you and your husband enjoyed it, Brenda! That is such a wonderful complement!
Diana says
I tried Tempeh before twice and didn't care much for it. I tried something similar to this recipe...I steamed the tempeh in the microwave first (in a solid block with about 1/2 cup water) for about 6 min on high to soften it and open up it's pores in a dish with a glass lid (ESSENTIAL for removing the bitter flavor it can have) then I marinated over night in a marinade of brown sugar, soy sauce, a touch of garlic and a little pineapple juice.. (I think the long overnight soak allowed it to REALLY suck up the flavor)....pan fried it the next day with a little dab of oil...OMG! Fantastic! Try it for yourself, you won't be disappointed.
Mary Ellen says
Hi Diana, yes that sounds similar to mine. I always steam to get rid of that bitter flavor. The recipe you tried sounds tasty!
Margaret C Carroll says
Tasty recipe!
Jen says
Make this all the time - one of my faves!
Matthew Klarmann says
Amazing!
Suzie says
I really need to try this tempeh, it looks so temp(eh)ting. 🙂 Thanks for the amazing recipe!
I also shared it on my blog:
https://suzinspire.com/20-meal-ideas-make-you-go-vegan/
Mary Ellen says
Thank you so much for sharing, Suzie!
Leena says
Tried this and it's yum..I wasn't a fan of tempeh either but now it's a great option other than tofu
Mary Ellen says
I'm so glad you enjoyed it Leena!Thanks so much for letting me know! Yes, it's a another great option to have. 🙂
Tali says
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!
Mary Ellen says
I'm so glad you enjoyed it Tali! Thanks so much for letting me know. Great substitutions!
Phie says
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. 🙂
Mary Ellen says
I hope you enjoy this take on tempeh Phie! 🙂
Katie G says
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!
Mary Ellen says
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.
Marian Phair says
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!!!
Mary Ellen says
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!
Laura Gray says
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!
Mary Ellen says
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. 🙂
Risang says
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.
Mary Ellen says
Risang, songs good, I'll give that a try!
Jac -Tinned Tomatoes (@tinnedtoms) says
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.
Mary Ellen says
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!
Manju | Cooking Curries says
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.
Deborah Smikle-Davis says
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!
Vicki says
This looks great! I like tempeh, and am always looking for different ways to prepare it, definitely will have to give this a go.
Courtney's Cookbook says
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!
Robin says
This looks so gooooood.
Randi Tisdall says
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!
Mary Ellen says
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!