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Take any dish to the next level with this teriyaki tempeh! It is easy to make, loaded with plant-based protein and requires just 6 simple ingredients and about 20 minutes of your time.
If you have not yet tried tempeh, you are in for a treat! When I first went vegan I tried to prepare it just like tofu and just cut it up and ate it raw…that was a mistake! I don’t want any of you to make that mistake I did, so I am here to show you a great way to cook it up!
If you are new to tempeh, don’t be afraid! It may look funky, but the taste will outweigh that. Don’t judge a book by it’s cover, right? 😉 Tempeh is traditionally made from fermented soybeans, but is different from tofu as it is made from the whole soybean, which gives it a different nutritional and textural profile. Tempeh is higher in protein, fiber, and vitamins, and makes for a great vegan meat substitute. There are some tempehs on the market that are soy free as well, in case you would like to avoid soy.
Tempeh, tamari, garlic, maple syrup, fresh ginger and sesame oil…that’s it! It’s as simple as that and you’ll have three servings once you cook everything up.
You can really add this to anything you want, the options are endless! Salads, sandwiches, pastas, buddha bowls, and even soup!
We used this teriyaki tempeh in our Thai Peanut Grain Bowls and it was BOMBBB. It brought the bowl to the next level and really tied it together. Plus, it added in a boost of plant-based protein. You can find the recipe for those bowls here.
If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!
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Easy Teriyaki Tempeh (Gluten-Free)
- Total Time: 21 minutes
- Yield: 3 servings
Description
Take any dish to the next level with this teriyaki tempeh! It is easy to make, loaded with plant-based protein and requires just 6 simple ingredients.
Ingredients
- 1/4 cup tamari (or low-sodium soy sauce if not gluten-free)
- 2 cloves garlic, finely minced
- 2 teaspoons maple syrup (or liquid sweetener of choice)
- 2 teaspoons freshly grated ginger
- 2 teaspoons sesame oil
- 1/2 teaspoon hot sauce (optional)
- 8 ounces tempeh, sliced into strips
- 1/2 cup water
Instructions
- In a small bowl, whisk together all of the ingredients except for the tempeh and water and set aside.
- Add the sliced tempeh to a large pan over medium heat and pour over the water. Cover and allow the tempeh to cook for about 5-6 minutes.
- Uncover and pour in the sauce as evenly as possible and gently stir it through the tempeh. Cook until all of the liquid has cooled off and the tempeh has browned, about 10 minutes. Be sure to flip once or twice, but be careful not to break the tempeh!
Notes
- Store in the refrigerator in an airtight container for 5-7 days.
- Prep Time: 5 minutes
- Cook Time: 16 minutes
- Category: Breakfast, Entree
- Method: Stovetop
- Cuisine: Vegan, Gluten-free
Nutrition facts label provided by Nutri Fox.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
Hands down the best and easiest teriyaki tempeh to make!! Doubled the batch to have leftovers – Made teriyaki tempeh TLT sandwich (teriyaki tempeh, lettuce and tomato) and absolutely delicious. Highly recommend to add this recipe as its suitable for a variety of dishes to add tempeh to.
Just confirming the cooking instructions as they’re a bit confusing – “COVER and allow the tempeh to cook, UNCOVERED, for about 5-6 minutes.” Thanks!!
Thank you, just made the fix! 🙂
I’ve been slowly transitioning to veganism and have been looking for recipes to help with any cravings that hit. Loved this recipe and loved how easy it was to prepare! The flavor and the consistency of the teriyaki sauce were spot on. I also prepared it so that there just enough remaining liquid to drizzle + incorporate with other items I had the teriyaki with. Definitely plan on making this again soon! Thanks, Jasmine and Chris!
Aw yay, that makes us so happy to hear and we are stoked that you liked the recipe 🙂