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.
Lala Maxwell says
Delicious recipe! I've made this many times, always tastes great. I've made no other changes except to use coconut aminos instead of tamari. Thank you for this recipe!
Mary Ellen says
I'm so happy you enjoy it, Lala! Thank you so much for coming back and leaving a review. 🙂
Sheryl C says
I've never made tempeh before. My daughter and her friend were coming to visit for the week, both are vegetarians and love tempeh. I found this recipe and I'm so glad I did! For my first try ever using this protien,, it was a hit! I've made it 3 more times since then as I will be having it myself often. Thank you so much for this recipe and the tips, I followed them all and the girls asked me for this recipe too! 10 Stars!!
Mary Ellen says
Oh that makes me so happy, Sheryl! I'm so glad you and the other ladies enjoyed it. 🙂
Thanks for coming back and leaving a rating.
Zen says
I’ve tried a few “I used to hate tempeh” recipes and I just still don’t like tempeh. I don’t know if I’m still doing something wrong or just overly sensitive to that weird bitter aftertaste...
4 stars because the sauce is good and my dislike of tempeh is not to do with this recipe.
Mary Ellen says
Hi Zen, I understand, some people just can't get into tempeh. 🙁 Thank you for coming and leaving a review.
Stacey says
Thank you for finally solving my problem with tempeh! Had not attempted it for many years, then a block of tempeh was bought in error, then I didn't want to waste it, google led me here. Have realised that pre-steaming is the key I'm pleased to be able to cook it at last, it's a much more forgiving ingredient than tofu (love tofu but precision needed with cooking & marinating). The teriyaki tempeh is great cold in a salad too.
Mary Ellen says
So happy to help, Stacey! I felt the same way, I never thought I'd like tempeh until I steamed it. Now I use it all the time.
Another way I like to prepare it is to break it up and fry it with a little olive oil and tamari as I do in with my sesame noodles: https://vnutritionandwellness.com/spicy-sesame-noodles/. You don't actually have to steam the tempeh beforehand for those little crumbles and they still taste good. 🙂
Elizabeth Smith says
I have a question. If I didn’t want to make the teriyaki sauce and bought it instead, about how much would you use?
Mary Ellen says
Hi Elizabeth! I have not used store-bought teriyaki sauce so I can't tell you for sure. I might start with 2 tablespoons and see how it tastes when cooking and add a little more if needed. You might have to add a little water to thin it as well if the teriyaki sauce is thick. If you do try it, let me know how it turns out!
Cindy Mitchell says
OMG!! Sooooo good and easy to make! A perfect combo for me !!! I did the steaming and liquid smoke! Made all the difference!!!
Mary Ellen says
Yay! So happy you enjoyed it, Cindy! Yes, the liquid smoke does add a little extra flavor. 🙂
Thanks for coming back and leaving a review!
Kathleen says
This was the first tempeh recipe I ever tried myself. I followed the directions carefully shopping it would turn out okay! It was delicious! The flavors, the delicious smells, I was very pleased. My reluctant husband agreed - I will make it again. Next time however I will double the sauce so we have plenty to trickle on the rice and veggies.
Mary Ellen says
So happy you and your husband liked it, Kathleen! Yes, making the extra sauce for veggies and rice is a great idea.
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!
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!
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!
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.
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!
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!
Jade Duong says
Hello Mary,
Your Teriyaki Tempeh looks so delicious and nutritious! I can't wait to make it.
How do you prepare veggie broth?
Thank you so much for sharing!
Mary Ellen says
Hi Jade, I don't make my own veggie broth, I purchase it. If you don't have vegetable broth, you can use water.
I hope you enjoy if you make the tempeh!
Deborah Fletcher says
This Tempeh is, Hands Down, the BEST I've ever tried!!! It marinated for well over an hour because I was multi-tasking - prepping for the week and got sidetracked. When I got back to it I remembered that I should have steamed it first before adding to the marinade but went ahead anyway and it wasn't bitter at all. The teriyaki sauce is perfectly balanced with flavor and heat, and yes, the liquid smoke adds a lovely nuance. I really had to stop myself from consuming the whole batch! Pretty sure this will be a weekly standby because it truly can be added to so many dishes, and so easy to put together. The saute takes just minutes. Definitely double batch worthy!! Thank you so much!
Mary Ellen says
Deborah! Thank you so much for the review! I'm so happy that you enjoyed it! I'm glad it was okay without the steaming. I've done that before too but I like to suggest the steaming just in case. 🙂
Yes, I've been using the tempeh in lots of dishes -it's very versatile!
Georgie says
Make this recipe! The yummiest meal I have had for a long time! I added broccoli to the tempeh a few min before I took it off the heat for an extra crunch. I will definitely make this one again!
Mary Ellen says
Georgie, I'm so glad you enjoyed it! I usually have broccoli with it too (great minds)!
Thank you so much for taking the time to come back and leave me a comment, I appreciate it. ❤️
Rosh says
Oh, my heavens! This is by far the best tempeh I've ever had. Thank you so much for sharing this delish recipe--i had to refrain from having the entire contents for one meal. :p
Mary Ellen says
I'm so happy you enjoyed it Rosh! I get it, I've almost eaten it all at once before! Thanks for leaving a nice review!
Kate says
This was so good!
Mary Ellen says
Thanks so much Kate! So glad you enjoyed!
Brenda says
This was so delicious! It was a bit salty for me. I used soy sauce as the substitute in the marinade and the teriyaki sauce. I think next time I will use low sodium soy sauce and it will be just right for me. I paired it with stir fry veggies and it was beyond delicious! This will be a go to recipe for me! Thanks for helping me try new things!
Mary Ellen says
I'm so glad you enjoyed it Brenda! The low sodium soy sauce sounds like a good option. Thanks so much for coming back and letting me know & giving me a rating!
Adam says
I hated tempeh, but I tried this method and it's SO much better. Especially the steaming and the pan frying to crisp it up - thank you!
Mary Ellen says
Hi Adam! I'm so glad you enjoyed it! I really hated tempeh before this recipe a well!