Teriyaki Tempeh
This is by far the best Teriyaki Tempeh recipe! Tempeh makes a delicious protein addition to any meal. Think you don't like tempeh? Try this recipe before you give up on it!
Servings 4
Calories 211kcal
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
Steaming takes out the bitterness of the tempeh which most people do not enjoy.
Substitutions:
- 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
Calories: 211kcal | Carbohydrates: 14g | Protein: 14g | Fat: 11g | Fiber: 2g | Calcium: 70mg | Iron: 4.9mg