Calling all Teriyaki lovers — you don’t want to miss Grilled Teriyaki Tempeh! If tempeh is new to you, then this is an opportunity to try your favorite flavors blended with a new nutritious plant-based food. If you’re a tempeh aficionado, then, trust us, you’re going to love this teriyaki version. Enjoy it as an appetizer, share with friends, or make a wrap out of it — no matter how you enjoy it, you’ll be getting lots of plant-powered protein, fiber, and nutrients with every bite!
Yields2 ServingsPrep Time10 minsCook Time12 minsTotal Time22 mins
Ingredients
8ozorganic tempeh, boiled or steamed (see Chef’s Notes), cut into 1” cubes
Marinade
1tbsporganic miso (mellow white or chickpea)
1tbsporganic tamari (reduced-sodium, or coconut aminos)
½tspgarlic powder
½tsponion powder
½cupwater
Teriyaki Sauce
1tbsptahini
2tbsporganic tamari (reduced-sodium, or coconut aminos)
1tbsporganic rice vinegar
1tbspmaple syrup, or date paste (link in Chef’s Notes)
2tspgochujang (or sriracha)
½tspgarlic powder
½tsponion powder
2tsparrowroot powder (or organic cornstarch)
2tbspwater
Toppings
2tbsptoasted sesame seeds (or raw sesame seeds)
¼cupgreen onion (sliced, green portions only)
Directions
1
Marinate the tempeh: In a small bowl, add all of the marinade ingredients. Place tempeh in a shallow dish so the pieces are spread apart. Pour the marinade over top and marinate for 30 minutes or overnight.
2
After the tempeh is marinaded, heat a large stovetop pan over medium heat. Add the tempeh and grill on each side until golden brown, about 3–5 minutes per side. If needed, you may need to lightly spray the pan with cooking spray. Make sure to clean up extra droplets of oil with a towel.
3
Meanwhile, make the teriyaki sauce: In a small bowl add all of the ingredients and whisk until smooth. Set aside.
4
Pour the teriyaki sauce over top of the tempeh and cook for an additional 60 seconds until the sauce thickens.
5
Turn off heat and transfer the tempeh to a serving platter.
6
Serve and top with sesame seed and green onions.
Chef's Notes
Sugar-free Use date paste in place of maple syrup.
Why and how to boil or steam tempeh Tempeh should always be cooked and not be eaten raw. Boiling or steaming isn’t necessary before grilling or baking but does give a better result. If you have time, boil or steam it for 10–15 minutes, which opens the pores and allows the marinade to better infuse. If you’re low on time, though, you can simply grill or bake it straight out of the package.
Prep Ahead Make the teriyaki sauce ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Storage Store leftover tempeh in an airtight container in the refrigerator for up to 5 days.
Ingredients
8ozorganic tempeh, boiled or steamed (see Chef’s Notes), cut into 1” cubes
Marinade
1tbsporganic miso (mellow white or chickpea)
1tbsporganic tamari (reduced-sodium, or coconut aminos)
½tspgarlic powder
½tsponion powder
½cupwater
Teriyaki Sauce
1tbsptahini
2tbsporganic tamari (reduced-sodium, or coconut aminos)
1tbsporganic rice vinegar
1tbspmaple syrup, or date paste (link in Chef’s Notes)
2tspgochujang (or sriracha)
½tspgarlic powder
½tsponion powder
2tsparrowroot powder (or organic cornstarch)
2tbspwater
Toppings
2tbsptoasted sesame seeds (or raw sesame seeds)
¼cupgreen onion (sliced, green portions only)
Directions
1
Marinate the tempeh: In a small bowl, add all of the marinade ingredients. Place tempeh in a shallow dish so the pieces are spread apart. Pour the marinade over top and marinate for 30 minutes or overnight.
2
After the tempeh is marinaded, heat a large stovetop pan over medium heat. Add the tempeh and grill on each side until golden brown, about 3–5 minutes per side. If needed, you may need to lightly spray the pan with cooking spray. Make sure to clean up extra droplets of oil with a towel.
3
Meanwhile, make the teriyaki sauce: In a small bowl add all of the ingredients and whisk until smooth. Set aside.
4
Pour the teriyaki sauce over top of the tempeh and cook for an additional 60 seconds until the sauce thickens.
5
Turn off heat and transfer the tempeh to a serving platter.
