Easy Teriyaki Tempeh Stir-Fry (Quick 25-Minute Recipe!

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2–3

• 1 (8 oz) block of tempeh
   
• 2 tablespoons soy sauce (or tamari for gluten-free)
   
• 2 tablespoons maple syrup
   
• 1 tablespoon rice vinegar
   
• 1 tablespoon sesame oil
   
• 1 tablespoon olive oil
   
• 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
   
• 2 cups mixed stir-fry vegetables (e.g., bell peppers, broccoli, carrots, snap peas)
   
• 2 garlic cloves, minced
   
• 1 teaspoon grated fresh ginger
   
• Cooked rice or noodles, for serving
   
• Sesame seeds and green onions, for garnish (optional)
   

1. Prepare the tempeh:
   Slice the tempeh into bite-sized cubes or thin strips. To reduce bitterness, you can steam the tempeh for 5 minutes (optional but recommended).
    
2. Make the sauce:
   In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, and sesame oil. Set aside.
    
3. Cook the tempeh:
   Heat olive oil in a large skillet or wok over medium heat. Add the tempeh and cook until golden brown on all sides, about 6–8 minutes.
    
4. Add aromatics:
   Stir in the garlic and ginger. Sauté for another minute until fragrant.
    
5. Stir-fry vegetables:
   Add the mixed vegetables to the pan. Stir-fry for about 3–4 minutes, keeping the veggies crisp-tender.
    
6. Add sauce:
   Pour the sauce over the tempeh and vegetables. If you want a thicker sauce, stir in the cornstarch-water mixture. Cook for another 2–3 minutes until everything is coated and glossy.
    
7. Serve:
   Spoon the teriyaki tempeh stir-fry over rice or noodles. Garnish with sesame seeds and green onions if desired.
    

• Fast and easy – ready in under 30 minutes.
   
• Healthy and hearty – packed with plant-based protein.
   
• Customizable – use any veggies you have on hand!