Go Back
+ servings
Teriyaki Tempeh Stir-Fry in Wok

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

The Pesky Vegan
Featuring meaty tempeh pieces, fresh veg, and a sweet and aromatic sauce, this vegan teriyaki tempeh stir-fry is packed full of flavour and texture.
5 from 2 votes
Prep Time 5 mins
Cook Time 15 mins
Marinating Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine Gluten-free, Japanese, Vegan
Servings 2
Calories 512 kcal

Ingredients
 

  • 7 oz (200 g) fresh tempeh (gluten-free – see notes)
  • 4 tablespoons tamari or soy sauce, divided
  • 2 tablespoons mirin, divided (or ½ amounts of rice wine vinegar – see notes)
  • 1 tablespoon sesame oil
  • 2 tablespoons agave syrup (or maple syrup)
  • 1 large garlic clove, minced or finely chopped
  • 1 inch piece of ginger, minced or finely chopped
  • 2 tablespoons cornflour
  • 6 tablespoons water
  • 1 tablespoon cooking oil
  • Approx. 4 cups (300 g) mixed veg, chopped into similar-sized pieces (I used an onion, carrot, red pepper, and half head of broccoli)
  • Rice or rice noodles for 2 people, prepared according to package instructions
  • Sliced spring onions and sesame seeds, to serve (optional)

Instructions
 

  • 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.
  • While the tempeh is cooking, prepare the teriyaki sauce. 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.
  • Serve over your choice of rice, rice noodles, or other sides. Top with sliced spring onions and sesame seeds.

Notes

Gluten-free: Tempeh is often naturally gluten-free, but you may want to double-check that yours is certified or labelled as such. You'll also want to use a GF tamari or soy sauce, as well as rice or rice noodles (as opposed to wheat-based noodles).
Frozen tempeh: If using frozen tempeh, defrost this first according to package instructions.
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.
Storage: Store the cooked tempeh and veg in the fridge for up to four days or freezer for up to several months. Defrost and/or reheat thoroughly before eating.
If you liked this recipe, you might also enjoy:
 
The nutrition info below is for one serving of the tempeh stir-fry, based on a total of two servings. It is based on low-sodium soy sauce and doesn't include the information for sides such as rice or rice noodles. 

Nutrition

Calories: 512kcalCarbohydrates: 54gProtein: 25gFat: 25gSaturated Fat: 4gSodium: 1258mgPotassium: 964mgFiber: 4gSugar: 21gVitamin A: 935IUVitamin C: 134mgCalcium: 187mgIron: 4mg
Nutrition Facts
Teriyaki Tempeh Stir-Fry (Vegan + Gluten-Free)
Amount Per Serving
Calories 512 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 4g25%
Sodium 1258mg55%
Potassium 964mg28%
Carbohydrates 54g18%
Fiber 4g17%
Sugar 21g23%
Protein 25g50%
Vitamin A 935IU19%
Vitamin C 134mg162%
Calcium 187mg19%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword how to cook tempeh, tempeh recipe, vegan stir fry
Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan