Get creative in the kitchen with this Teriyaki Tempeh recipe! We’re cooking tempeh in a sticky, sweet, and savory homemade teriyaki-style sauce. It comes together in 30 minutes or less and is a great option for all dietary preferences!
Recipe: $8.97 | Per Serving: $1.79 | Yield: 5
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Tempeh is a fermented soy product that is traditional to Indonesia. The beans are soaked, cooked, and pressed before being fermented for a couple of days. As a fermented product it is much easier to digest and comes with some beneficial microbes to support your gut microbiome!
If you’ve ever been worried about soy – and I get it – tempeh is basically excluded from this concern. It isn’t highly processed or highly concentrated, and is a fermented whole food that we love to include in omnivorous diets.
And – fun fact – you can actually make tempeh from a wide variety of beans, legumes, nuts, seeds, and grains. So if you still aren’t into soy, you can find it made from things like red lentils and pepitas or black beans and sunflower seeds.
If you’re looking for more tempeh recipes, you’ve got to try these chorizo tempeh tacos and my ginger soy tempeh over soba noodles next!
Ingredients
- Tempeh: A chewy cake made from fermented soybeans. It absorbs flavors easily, holds its shape very well, and is commonly used in vegetarian dishes in place of meat or in some traditional Indonesian dishes. Look for it in the refrigerated section of large grocery stores.
- Aromatics: Fresh garlic and ginger bring fresh and zesty flavors to the marinade and sauce.
- Tamari: For that traditional salty and savory flavors found in teriyaki sauce. You can also use soy sauce if you prefer.
- Vinegar: I prefer rice vinegar when making Asian influenced sauces but you can also use apple cider vinegar or regular white vinegar.
- Sweetener: You can use honey or swap it for maple syrup to make the recipe 100% vegan. You can replace the sweetener with twice as much orange juice or pineapple juice for another layer of flavor!
- Arrowroot powder: Used to thicken the sauce just a tad bit more. You can also use the same amount of cornstarch if that’s what you have.
- Sesame oil: toasted is ideal here for a stronger flavor!
- Extras: Green onions add a splash of color and if you like it spicy you can add one small chili pepper such as a Bird’s-eye chili to the dish.
Be sure to check the recipe card below for the full ingredient list and quantities of each one.
Dietary Modifications and Variations
- Gluten-free: Make sure that your tempeh is marked gluten-free, as it is often made with wheat products added along with the soybeans.
- Add Some Veggies: Tempeh and broccoli go together great! Add some blanched broccoli, cooked green beans, snow peas, or cooked asparagus to the sauce right at the end of cooking along with the tempeh.
- Vegan: This vegetarian dish turns into a vegan tempeh recipe easily by using maple syrup instead of honey.
How to Make Teriyaki Tempeh
To get started, preheat the oven to 375ºF and gather all your ingredients together.
Step 1: Prep the Tempeh. thinly slice the tempeh into strips, triangles, or half moons. The shape that works best may depend on the shape of your block of tempeh.
Step 2: Make the Sauce/Marinade. Combine the garlic, ginger, tamari, vinegar, and honey in a small bowl.
Step 3: Marinate the Tempeh. Toss the tempeh with the marinade until all the tempeh has all been coated in the sauce. Set this aside to marinate for 10-20 minutes. If you can remember, give it a stir now and then to move the tempeh around.
Step 4: Bake the Tempeh. Spread the marinated tempeh pieces out in a single layer on a parchment lined baking sheet and bake on 375ºF for 22-24 minutes. Reserve the marinade and set it aside while the tempeh cooks.
Step 5: Make the Sauce. Add the water to the marinade and stir in the arrowroot powder. Pour the sauce into a preheated skillet over medium heat. Bring to a very low simmer, cook for about 30-60 seconds, or until the arrowroot activates and the sauce thickens.
Step 6: Add the Tempeh. Add the sliced chili pepper if you’re using it, and then add the cooked tempeh. Stir it into the sauce to combine and cook for one minute.
Step 7: Garnish and Serve. Top the tempeh with sliced green onions and sesame seeds for a splash of color. Serve your tempeh teriyaki with your favorite steamed vegetables and starchy carbs.
Storage Tips
Store leftover tempeh in an airtight container in the refrigerator for up to three days or you can freeze it for up to two months.
Reheat the tempeh in the oven at 350° F for 8-10 minutes to heat up or in a skillet. If it seems a bit dry you might want to make a bit more teriyaki sauce and add it to the dish. If the tempeh is frozen, thaw it out overnight in the fridge before reheating. You can also enjoy leftover teriyaki tempeh straight from the fridge.
Serving Suggestions
Keep things simple by adding on an easy steamed vegetables like bok choy or broccoli along with a starchy carb like rice or soba noodles. For an extra splash of flavor, top it with some sriracha or chili crisp.
If you prefer a side with a bit more pizzazz, try this cucumber soba noodle salad or you can turn it into a bowl and add the tempeh on top of these miso sesame soba noodles.
Expert Tips
- Serving size. I have written this recipe using one pound of tempeh because it’s usually sold in 8-ounce blocks. If this feels like a lot per serving, feel free to scale other ingredients up or down accordingly!
- Want to fry the tempeh? Preheat a skillet to medium-high heat. Add about a teaspoon of oil or ghee and swirl to coat the skillet. Place the tempeh in the pan in a single layer and fry for 2-3 minutes per side. When frying, you’ll have to cook in batches because all the tempeh won’t fit at the same time.
Recipe FAQs
Sure, there are a lot of store-bought teriyaki sauces available. Just be aware they will usually have at least twice as much sugar and less complexity of flavor.
Yes, you can mix up some extra teriyaki sauce to save for another meal. Cook it in a pan, add the arrowroot powder, and once it’s thickened, allow it to cool. Store it in a jar or container in the fridge for up to seven days.
More Vegetarian Main Dish Recipes
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Easy Teriyaki Tempeh
This teriyaki tempeh recipe cooks up meaty tempeh in a homemade teriyaki sauce with the perfect balance of sweet, salty, and savory flavors. You can cook the marinated tempeh in the stove or oven and serve it with your favorite side dishes for a delicious meal.
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Instructions
Preheat the oven to 375ºF. Thinly slice the tempeh into strips or triangles or half moons, depending on the shape of your block of tempeh.
In a small bowl, combine the garlic, ginger, tamari, vinegar, and honey. This is your marinade for the tempeh, and will also be the base for the glaze.
Toss the tempeh with the marinade. Combine until the tempeh has all been coated in the sauce. Set this aside to marinate for 10-20 minutes, stirring a few times if you remember.
To bake: line a large sheet pan (or two) with parchment paper. Remove the tempeh pieces from the marinade, but reserve the marinade (this will be our sauce later!). Spread the tempeh pieces out in a single layer and bake on 375ºF for 22-24 minutes. Set the marinade aside.
Once your tempeh is fully cooked, it’s time to cook the sauce. Add the water to the marinade, and sprinkle in the arrowroot powder, stirring to combine. Pour the sauce into a preheated skillet over medium heat. Bring to a very low simmer and cook for about 30-60 seconds or until the arrowroot activates and the sauce begins to thicken.
Add the sliced chili pepper (if using), and then add the cooked tempeh and stir well to combine. Cook for just another minute more, then remove from the heat.
Top the tempeh with sliced green onions and sesame seeds and serve with your favorite steamed vegetables and starchy carbs.
Notes
- Evenly slice the tempeh. This ensures even cooking and a nicer presentation.
- Don’t crowd the tempeh. It needs to be flat on the baking dish so if it won’t all fit on one pan, you may need to use a second pan.
- Use parchment paper. This will ensure the cleanup is way easier after baking the tempeh.
- Serving size. I have written this recipe using one pound of tempeh because it’s usually sold in 8-ounce blocks. If this feels like a lot per serving, feel free to scale other ingredients up or down accordingly!
- Want to fry the tempeh? Preheat a skillet to medium-high heat. Add about a teaspoon of oil or ghee and swirl to coat the skillet. Place the tempeh in the pan in a single layer and fry for 2-3 minutes per side. When frying, you’ll have to cook in batches because all the tempeh won’t fit at the same time.
Nutrition
Calories: 240kcalCarbohydrates: 22gProtein: 19gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 875mgPotassium: 443mgFiber: 0.4gSugar: 11gVitamin A: 48IUVitamin B1: 0.1mgVitamin B2: 0.4mgVitamin B3: 3mgVitamin B5: 0.3mgVitamin B6: 0.3mgVitamin B12: 0.1µgVitamin C: 1mgVitamin E: 0.05mgVitamin K: 10µgCalcium: 112mgCopper: 1mgFolate: 28µgIron: 3mgManganese: 1mgMagnesium: 83mgPhosphorus: 267mgSelenium: 1µgZinc: 1mgCholine: 8mg
