Teriyaki Tempeh Stir-Fry (Vegan + Gluten-Free)

This teriyaki tempeh stir-fry is a delicious vegan meal that's perfect with rice or noodles. Featuring meaty tempeh pieces, fresh vegetables, and a sweet and aromatic sauce, it's absolutely packed full of flavour and texture.

I like to marinate the tempeh in a mix of tamari, sesame oil, and mirin, before frying off the pieces to crisp them up. I then use the leftover marinade to build the teriyaki sauce, which goes into the pan at the end to bring it all together.

For different takes on tempeh, take a look at this grilled tempeh, meat-free jambalaya, and creamy tempeh pasta.

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What is tempeh?

Tempeh ('tem-pay') is a soy product made from fermented soybeans bound in a dense, cake-like form. Originating in Indonesia, it has become popular as a meat replacement in vegan and vegetarian diets around the globe.

With a firm texture and slightly nutty taste, it's available in a variety of shapes and sizes ranging from flat slabs to cylindrical blocks.

If you're looking for more tempeh recipes, check out this tempeh bolognese.

Is tempeh healthy?

Tempeh is a very healthy product that's high in plant-based protein, fibre, and other nutrients. Since it contains all nine essential amino acids, it's also a complete protein source.

Can you eat tempeh raw?

Tempeh can technically be eaten raw, however it tastes a lot better when cooked and combined with other flavours.

Since tempeh is a fermented product containing a live culture, it will also spoil over time with a build-up of dark spots – another reason why I prefer to always cook it before eating.

Is tempeh gluten-free?

In its basic form as a fermented soybean cake, tempeh is often naturally gluten-free. Exceptions to this might be products that include grains or non-GF flavourings such as soy sauce.

If you need to ensure that your tempeh is 100% gluten-free, use a brand that is certified or labelled as such.

How to make teriyaki tempeh stir-fry

Before starting, check how long your rice or noodles will need to cook and plan this step accordingly.

In a mixing bowl, combine 2 tablespoons of the tamari/soy sauce, 1 tablespoon of the mirin, and 1 tablespoon of sesame oil. Chop the tempeh into even, bite-sized pieces and add these to the bowl.

Toss well to coat each piece evenly, then marinate for at least 15 minutes (or cover and marinate in the fridge for up to 24 hours). You can use this time to prepare the other ingredients.

Heat a large frying pan or wok on medium heat. Spoon the tempeh pieces into the pan, leaving some of the marinade in the bowl. Fry gently for 2-3 minutes on each side or until lightly browned.

The sesame oil in the marinade should mean you don't need cooking oil here, but drizzle some in if the tempeh is sticking.

To the bowl with the leftover marinade, add the other 2 tablespoons of tamari/soy sauce, the other 1 tablespoon of mirin, agave syrup, minced garlic, minced ginger, cornflour, and water. Mix well to make sure there are no lumps of cornflour.

Once the tempeh is cooked, remove from the pan and set aside. Using the same pan, heat the cooking oil on medium/high heat and add the mixed vegetables. Stir/toss frequently for 6-7 minutes or until the veg is starting to colour and become tender.

Once the veg has cooked, reduce the heat to medium and add the tempeh pieces and teriyaki sauce (giving this a quick mix again beforehand). Mix everything thoroughly and cook for a couple of minutes, stirring in extra water if it's looking too thick.

Serving suggestions for teriyaki tempeh

Serve this teriyaki tempeh over your choice of rice, noodles, or other sides, and with accompaniments such as fried cucumber with five spice. I like to top it off with sliced spring onions and sesame seeds, but you could also add fresh chilli or herbs such as coriander.

Recipe FAQ

Variations and tips

• Veg: Feel free to throw in anything you like – mushrooms, kale, mange tout, pak choi etc.
• Mirin: If you don't have mirin, you can swap this out for around half the amount of rice wine vinegar and a little extra agave syrup to offset the sharpness.
• Agave syrup: If you don’t have agave syrup, you can replace this with maple syrup.
• Garlic & ginger: You want the garlic and ginger to be very finely chopped or minced, almost to a paste. On that note, you could also use shop-bought pastes.
• Salt/pepper/seasoning: I find that the salty tamari/soy sauce and other aromatics provide tonnes of flavour, but feel free to add any additional seasonings you like.
• Heat: This recipe doesn't include chilli, but feel free to add it in if you want a kick.

How to store cooked tempeh

Store the cooked tempeh stir-fry in the fridge for up to four days. Reheat thoroughly before eating.

Can you freeze cooked tempeh?

You can freeze the tempeh and veg in the freezer in airtight containers or resealable bags for several months. Defrost and reheat thoroughly before eating.

More vegan recipe ideas

If you liked this recipe, you may also enjoy:

• Chickpea Stir-Fry
• Crispy Tofu Stir-Fry
• 5-Minute Peanut Noodles
• Vegan Rice Noodle Salad
• Tempeh Bolognese
• Vietnamese Rice Paper Rolls
• Vegan Cucumber Salad
• Teriyaki Tofu Steaks

You can also check out my full list of vegan main meals.

Full recipe