1. Prepare the Teriyaki Sauce
In a small bowl, whisk together:
- Soy sauce
- Maple syrup
- Rice vinegar
- Sesame oil
- Garlic & ginger
In a separate cup, mix cornstarch and water, then add to the sauce. Set aside.
2. Cook the Tempeh
- Heat olive oil in a pan over medium heat.
- Add cubed tempeh and cook for 5-7 minutes until golden brown.
- Remove from the pan and set aside.
3. Stir-Fry the Broccoli
- In the same pan, add a bit more oil if needed.
- Toss in broccoli florets (and bell pepper if using).
- Stir-fry for 4-5 minutes until tender but still crisp.
4. Combine Everything
- Return the tempeh to the pan.
- Pour the teriyaki sauce over the mixture.
- Stir well and cook for 2-3 minutes until the sauce thickens.
5. Garnish and Serve
- Sprinkle with sesame seeds and green onions.
- Serve over rice, quinoa, or noodles.
Tips for the Best Teriyaki Tempeh
Steam tempeh first – Reduces bitterness (simmer in water for 10 mins before cooking).
Marinate for extra flavor – Let tempeh sit in half the sauce for 15+ minutes.
Adjust sweetness – Add more maple syrup or a pinch of sugar if desired.
Make it spicy – Add sriracha or red pepper flakes for heat.
Serving Suggestions & Variations
- Meal Prep Friendly – Stores well in the fridge for 3-4 days.
- Bowl Option – Serve with brown rice, avocado, and pickled veggies.
- Nut-Free Version – Swap sesame oil for olive oil.
- Extra Veggies – Add carrots, snap peas, or mushrooms.
Nutritional Benefits
- This dish is:
- High in plant-based protein (Tempeh + broccoli = muscle-friendly meal)
- Rich in fiber (Supports gut health)
- Packed with vitamins (Broccoli = vitamin C, K, and iron)
- Low in processed sugars (Naturally sweetened sauce)
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