Teriyaki Tempeh Recipe

Recipe Category: Vegan

Teriyaki Tempeh Recipe


Makes 4 servings

  • 1 pound tempeh, cut into 1/4-inch slices
  • 1/4 cup soy sauce
  • 1/4 cup fresh lemon juice
  • 1 teaspoon minced garlic
  • 2 tablespoons minced green onions
  • 2 teaspoons grated fresh ginger
  • 1 tablespoon sugar
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 2 tablespoons canola or grapeseed oil


  1. In a medium saucepan of simmering water, cook the tempeh for 30 minutes
  2. Drain and place in a large shallow dish
  3. In a small bowl, combine the soy sauce, lemon juice, garlic, green onions, ginger, sugar, sesame oil, cornstarch and water
  4. Blend well, then pour the marinade over the cooked tempeh, turning to coat
  5. Marinate the tempeh for 1 hour
  6. In large skillet, heat the canola oil over medium heat
  7. Remove the tempeh from the marinade, reserving the marinade
  8. Add the tempeh to the hot skillet and cook until golden brown on both sides, about 4 minutes per side
  9. Add the reserved marinade and simmer until the liquid thickens, about 8 minutes
  10. Serve immediately

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