This vegan teriyaki tempeh stir fry is the perfect quick and easy weeknight dinner. It’s ready in less than 30 minutes and perfect for meal prep! This simple tempeh recipe is vegan, gluten free and full of flavor.
Until this week I forgot how much I love tempeh. It’s such a versatile food and so easy to prepare! It’s not my usual protein source, but I always love to have some on hand for quick recipes like this.
If you’re not familiar with tempeh, it’s similar to tofu but is made with fermented soybeans in their whole form that have been shaped into a blog. It originated in Indonesia and is commonly used in Asian cuisine. It is high in probiotics thanks to the fermentation process.
It’s a great source of plant-based protein and has a slightly nutty flavor. It absorbs flavors very easily so it’s great in things like this tempeh stir fry or even dishes like chili, sandwiches and more.
Tempeh can naturally have a slightly dark brown color to it, so if you see that in your package, don’t assume it’s bad! You’ll know it’s gone bad when it has a strong almost alcohol like smell, slimy or sticky texture or pink discoloration.
Instructions
Cut the tempeh into strips or cubes and add to a skillet with 1 tablespoon of the oil.
Saute on each side until lightly golden brown, about 4 minutes total.
Place the tempeh in a bowl and set aside. To the same pan, add the second tablespoon of oil, broccoli florets, snap peas and scallions.
Saute for 2-3 minutes, then cover and let steam over low heat until the broccoli is just fork tender. Add in the tempeh and coat with the teriyaki sauce.
Serve with jasmine rice, chopped peanuts and more teriyaki sauce if desired. Enjoy!
Mix it up!
There are plenty of ways to spruce up the flavor of this tempeh stir fry. I love adding in some peanuts or peanut butter, red chili paste for spice, or a squeeze of lime for some tang.
Frequently asked questions
Can I make this in advance? Yes! The tempeh and teriyaki sauce will hold up well in the fridge for about 3 days. However, the veggies will get quite soft as they sit in the fridge and are best served fresh.
Do you have to steam tempeh? This all depends on how strong of a flavor you want for the tempeh. Steaming it can cut some of the fermented flavor that naturally occurs, but I generally don’t do this.
What vegetables can I use for stir fry? In this particular recipe, I just used broccoli and snap peas, but I also love adding bell peppers, carrots, cabbage or bok choy.
You really can’t go wrong here, so free to use whatever you have on hand!
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Teriyaki Tempeh Stir Fry
by: claire cary
Ingredients
- 1 8 ounce block tempeh
- 2 tbsp vegetable oil divided
- 1 head broccoli cut into florets
- 1 cup snap peas
- ⅓ cup chopped scallions
- ⅓ cup teriyaki sauce click for recipe
- ¼ cup crushed peanuts for serving
Instructions
- Cut the tempeh into strips or cubes and add to a skillet with 1 tablespoon of the oil.
- Saute on each side until lightly golden brown, about 4 minutes total.
- Place the tempeh in a bowl and set aside.
- To the same pan, add the second tablespoon of oil, broccoli florets, snap peas and scallions.
- Saute for 2-3 minutes, then cover and let steam over low heat until the broccoli is just fork tender.
- Add in the tempeh and coat with the teriyaki sauce.
- Serve with jasmine rice, chopped peanuts and more teriyaki sauce if desired. Enjoy!
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