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Bowl of tempeh teriyaki stir-fry over white rice with glazed tempeh cubes, broccoli, red bell pepper, carrots and snap peas, topped with sesame seeds and green onions, chopsticks on the rim, with soy sauce, fresh ginger and a wok behind it

Tempeh Teriyaki Stir-Fry

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Golden pan-seared tempeh and crisp-tender broccoli, red pepper, carrots and snap peas tossed in a glossy homemade ginger-garlic teriyaki sauce. A fast, high-protein weeknight dinner served over steamed rice.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

For the teriyaki sauce
  • 1/3 cup soy sauce or tamari
  • 1/4 cup water
  • 3 tablespoons maple syrup or brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh ginger grated
  • 2 cloves garlic minced
  • 1 tablespoon cornstarch
  • 1 teaspoon toasted sesame oil
For the stir-fry
  • 8 ounces tempeh cut into 3/4-inch cubes
  • 3 tablespoons vegetable oil divided
  • 3 cups broccoli florets
  • 1 medium red bell pepper sliced
  • 1 medium carrot thinly sliced on the diagonal
  • 1 cup snap peas trimmed
  • 2 tablespoons water
  • cooked rice for serving
  • 2 green onions sliced, for serving
  • 1 teaspoon sesame seeds for serving

Method
 

  1. Optional but recommended: put the tempeh cubes in a steamer basket over simmering water, cover, and steam for 10 minutes. This mellows tempeh's slightly bitter edge and helps it soak up the sauce. Pat dry.
  2. Whisk all the teriyaki sauce ingredients together in a small bowl until the cornstarch dissolves. Set aside.
  3. Heat 2 tablespoons of the oil in a large skillet or wok over medium-high heat. Add the tempeh in a single layer and cook for 6 to 8 minutes, turning every couple of minutes, until golden brown on most sides. Move it to a plate.
  4. Add the remaining 1 tablespoon of oil to the pan. Add the broccoli and carrot and stir-fry for 2 minutes. Add the 2 tablespoons of water, cover, and cook for 2 minutes to steam the broccoli. Uncover, add the bell pepper and snap peas, and stir-fry for 2 to 3 minutes more, until all the vegetables are crisp-tender.
  5. Return the tempeh to the pan. Give the sauce a quick stir, pour it in, and toss for 1 to 2 minutes, until it bubbles, thickens and coats everything in a glossy glaze.
  6. Serve right away over rice, topped with green onions and sesame seeds.

Notes

Tofu swap: Use 14 ounces of pressed extra-firm tofu, cubed, instead of tempeh. Skip the steaming and brown it the same way.
Gluten-free: Use tamari, and check that your tempeh is made without wheat or barley (most plain soy tempeh is gluten-free).
Use what you have: Mushrooms, zucchini, bok choy, green beans or cabbage all work. Add firmer vegetables first and quick-cooking ones last.
Make the sauce ahead: The teriyaki sauce keeps in a jar in the refrigerator for up to a week. Shake it before using.
Leftovers: Keep for 3 to 4 days in the refrigerator and reheat well in a skillet with a splash of water.

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