Tempeh is one of my favorite ingredients, but it can be time-consuming to prepare. This teriyaki tempeh stir fry takes less than 30 minutes to cook, and it’ll satisfy all your takeout cravings! 

Picture this: it’s a weeknight, you’re desperately hungry, and you don’t want to cook. The easy solution, of course, is to pick up the phone and order takeout. I’m certain this is a scenario that you’re all familiar with, and I’d be willing to bet that 9 times out of 10, it ends with you ordering food.

Takeout is just so easy, not to mention delicious! Unfortunately, most options for food delivery are not very healthy; in fact, they’re downright bad for you. Plus, if you’re vegan like me, the options are pretty limited anyway. Beef and broccoli or teriyaki chicken aren’t exactly plant-based.

Fortunately, it’s easy to veganize these dishes at home! But wait, you’re starving and there’s no way you’re about to spend an hour in the kitchen. Would you be willing to spend 30 minutes in the kitchen, if it meant you could have a super tasty teriyaki tempeh stir fry? I hope the answer is yes because I have a great recipe to share with you! I promise it really is super quick to make, and it’s definitely a lot better for you. Plus, this recipe makes enough teriyaki tempeh for you to have leftovers. If you spend that 20-30 minutes in the kitchen tonight, you won’t have to cook tomorrow! And don’t worry: if you don’t have tempeh in the house, you can try this tofu and summer squash stir fry instead. Either way, you’ll be able to dig into a tasty stir fry in just 20-30 minutes!

How to Make Teriyaki Tempeh and Vegetable Stir Fry

Ingredients

• 1 tbsp vegetable oil
• 1 package (8 oz) tempeh, cut into 1/2″ cubes
• 2 cups frozen broccoli
• 1 large red bell pepper sliced
• 1/4 cup brown sugar packed
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/2 tsp crushed red pepper
• 2 tbsp sesame oil
• 1/2 tsp garlic powder
• 1/4 tsp ground ginger

Instructions

1. Heat the oil in a large wok or skillet over medium heat. Add the tempeh and cook for 5-10 minutes, flipping tempeh to ensure even browning on all sides.
2. Add the frozen broccoli and bell peppers to the pan. Stir fry for about 5 minutes, until broccoli is thawed and cooked through.
3. Stir together the brown sugar, soy sauce, rice vinegar, crushed red pepper, sesame oil, garlic powder, and ground ginger. Pour sauce over tempeh and vegetables, stirring to coat. Continue to cook for 5-10 minutes, until sauce has thickened.

Additional Tips for Making Teriyaki Tempeh

• Marinate Tempeh: Boost the flavor by soaking tempeh in the teriyaki sauce for 30 minutes to 1 hour before cooking.
• Mix in Your Favorite Veggies: Make it your own by tossing in veggies like sliced carrots, snap peas, or water chestnuts for extra color and texture.
• Pair with Rice or Noodles: Turn it into a full meal by serving the stir fry on top of cooked rice or noodles to soak up the tasty teriyaki sauce.
• Freshen Up with Garnishes: Before digging in, sprinkle some fresh chopped green onions, cilantro, or sesame seeds for a burst of freshness and a nice finishing touch.

FAQ

Can I use other vegetables in this stir fry?

• Absolutely! Feel free to customize with your favorite veggies like mushrooms, carrots, or snap peas.

How can I enhance the tempeh’s flavor?

• Marinate the tempeh in the teriyaki sauce beforehand for added depth of taste.

Is there a substitute for tempeh?

• Sure, you can use tofu, seitan, or your preferred protein source.

Can I make the dish less spicy?

• Adjust the crushed red pepper quantity or omit it for a milder version.

What’s the best way to thicken the sauce?

• Simmer the sauce a bit longer, and it will naturally thicken as it reduces.

What’s a good side dish to serve with this stir fry?

• Cooked jasmine rice, brown rice, or noodles make excellent side choices to complement the teriyaki flavors.

Teriyaki Tempeh and Vegetable Stir Fry

Recipe by Food by AyakaCourse: MainCuisine: JapaneseDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

25

minutes

Calories

273.1

kcal

Cubes of tempeh combine with broccoli, red bell peppers, and flavorful teriyaki sauce in this tasty stir fry. Serve it over rice for a hearty vegan meal made in under 30 minutes!

Ingredients

• 1 tbsp vegetable oil

• 1 package (8 oz) tempeh, cut into 1/2″ cubes

• 2 cups frozen broccoli

• 1 large red bell pepper sliced

• 1/4 cup brown sugar packed

• 1/4 cup soy sauce

• 1/4 cup rice vinegar

• 1/2 tsp crushed red pepper

• 2 tbsp sesame oil

• 1/2 tsp garlic powder

• 1/4 tsp ground ginger

Directions

• Heat the oil in a large wok or skillet over medium heat. Add the tempeh and cook for 5-10 minutes, flipping tempeh to ensure even browning on all sides.
• Add the frozen broccoli and bell peppers to the pan. Stir fry for about 5 minutes, until broccoli is thawed and cooked through.
• Stir together the brown sugar, soy sauce, rice vinegar, crushed red pepper, sesame oil, garlic powder, and ground ginger. Pour sauce over tempeh and vegetables, stirring to coat. Continue to cook for 5-10 minutes, until sauce has thickened.