Easy Teriyaki Tempeh

Teriyaki tempeh on a white plate with some brown rice and bok choy.

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This teriyaki tempeh recipe cooks up meaty tempeh in a homemade teriyaki sauce with the perfect balance of sweet, salty, and savory flavors. You can cook the marinated tempeh in the stove or oven and serve it with your favorite side dishes for a delicious meal.

Course Main Course

Cuisine Asian

Diet Vegetarian

Prep Time 15

Cook Time 22

Total Time 37

Servings servings

Calories 240kcal

Author Caitlin Self, MS, CNS, LDN

Ingredients

16 ounces tempeh
2 cloves of garlic finely fresh grated
2 Tablespoons freshly grated ginger more or less to taste
⅓ cup tamari
¼ cup rice vinegar or apple cider vinegar
3 Tablespoons honey or maple syrup
¼ cup water
1 teaspoons arrowroot powder
1 teaspoon sesame oil
2 green onions
Optional: 1 small chili pepper like a Birdseye chili, thinly sliced
For serving: steamed vegetables like bok choy or broccoli and a starchy carb like rice or soba noodles
Other fun toppings: sriracha chili crisp

Instructions

Preheat the oven to 375ºF. Thinly slice the tempeh into strips or triangles or half moons, depending on the shape of your block of tempeh.
In a small bowl, combine the garlic, ginger, tamari, vinegar, and honey. This is your marinade for the tempeh, and will also be the base for the glaze.
Toss the tempeh with the marinade. Combine until the tempeh has all been coated in the sauce. Set this aside to marinate for 10-20 minutes, stirring a few times if you remember.
To bake: line a large sheet pan (or two) with parchment paper. Remove the tempeh pieces from the marinade, but reserve the marinade (this will be our sauce later!). Spread the tempeh pieces out in a single layer and bake on 375ºF for 22-24 minutes. Set the marinade aside.
Once your tempeh is fully cooked, it’s time to cook the sauce. Add the water to the marinade, and sprinkle in the arrowroot powder, stirring to combine. Pour the sauce into a preheated skillet over medium heat. Bring to a very low simmer and cook for about 30-60 seconds or until the arrowroot activates and the sauce begins to thicken.
Add the sliced chili pepper (if using), and then add the cooked tempeh and stir well to combine. Cook for just another minute more, then remove from the heat.
Top the tempeh with sliced green onions and sesame seeds and serve with your favorite steamed vegetables and starchy carbs.

Notes

Evenly slice the tempeh. This ensures even cooking and a nicer presentation.

Don't crowd the tempeh. It needs to be flat on the baking dish so if it won't all fit on one pan, you may need to use a second pan.

Use parchment paper. This will ensure the cleanup is way easier after baking the tempeh.

Serving size. I have written this recipe using one pound of tempeh because it's usually sold in 8-ounce blocks. If this feels like a lot per serving, feel free to scale other ingredients up or down accordingly!

Want to fry the tempeh? Preheat a skillet to medium-high heat. Add about a teaspoon of oil or ghee and swirl to coat the skillet. Place the tempeh in the pan in a single layer and fry for 2-3 minutes per side. When frying, you’ll have to cook in batches because all the tempeh won't fit at the same time.

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