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Teriyaki Tempeh

Teriyaki? Delicious. Tempeh? Delicious. Do you see where we’re going here? They’re a match made in heaven.

55 min


1 pack of Organic tempeh
1 tablespoon of olive or coconut oil
3 tablespoons veggie broth
1 tablespoon tamari or soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
4 tablespoon tamari or soy sauce
1 teaspoon sesame or olive oil
2 tablespoon maple syrup
1 teaspoon sriracha (or hot sauce)
1 teaspoon rice wine or apple cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon cornstarch
1/4 teaspoon liquid smoke (optional)
Sesame seeds and spring onions, to garnish


Cut tempeh into triangles or squares and steam in a steamer basket for 10 minutes (optional but makes the tempeh extra tasty).

Add all ingredients for marinade into a bowl and whisk together. Place tempeh into a dish and pour marinade over. Marinate for at least 20 mins.

Place olive or coconut oil in a pan and sear the tempeh for 3-5 minutes on each side until crispy.

Mix teriyaki sauce ingredients in a large bowl. Once tempeh is cooked, add tempeh to the teriyaki sauce, covering the tempeh.

Take tempeh out of the sauce (leaving the extra sauce in the bowl) and add back to the pan. Heat tempeh again for about 30 seconds on each side to caramelise the sauce on the tempeh.

Turn off heat and pour the remaining sauce over the tempeh in the pan. Leave for about a minute for the rest of the sauce to thicken a bit. Serve with any vegetables you like, rice and top with sesame seeds and spring onions.

Organic Tempeh
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Organic Tempeh
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