20-Minute Easy Teriyaki Tempeh
A simple plant-based protein dish featuring crispy tempeh strips glazed in a sweet and savory teriyaki sauce made with tamari, maple syrup, and fresh ginger. The tempeh is first steamed to remove bitterness, then pan-fried until golden and coated in the glossy sauce. This versatile dish works perfectly as a main course over rice, in grain bowls, or as a protein addition to stir-fries. The combination of umami-rich tamari and natural maple sweetness creates a balanced flavor that appeals to both vegans and omnivores alike.
Ingredients
Instructions
- 1
Whisk together tamari, garlic, maple syrup, ginger, sesame oil, and hot sauce in a small bowl
- 2
Add sliced tempeh to a large pan over medium heat and pour over the water
- 3
Cover and cook tempeh for 5-6 minutes
- 4
Uncover and pour in the sauce evenly, gently stirring through the tempeh
- 5
Cook until liquid has evaporated and tempeh has browned, flipping once or twice carefully
Tips
Steam tempeh first to reduce any bitter flavors before adding the sauce
Be gentle when flipping tempeh to prevent breaking the delicate strips
Allow sauce to reduce completely for best caramelization and flavor concentration
Good to Know
Refrigerate for up to 4 days in an airtight container
Can be made 2 days ahead and reheated gently in a pan
Serve immediately while hot over rice or in grain bowls
Common Mistakes
Don't skip the initial steaming step to avoid bitter tempeh
Avoid flipping tempeh too frequently to prevent breaking
Substitutions
FAQ
Can I make this without the steaming step?
Yes, but steaming helps remove tempeh's natural bitterness and creates better texture. You can skip it if you enjoy tempeh's earthier flavor.
What if I don't have tamari?
Regular soy sauce works but contains gluten. Use the same amount, but the dish will no longer be gluten-free.
How long does this keep in the refrigerator?
Store covered for up to 4 days. Reheat gently in a pan with a splash of water to prevent sticking.