30-Minute Delicious Teriyaki Glazed Tempeh
Savory, protein-rich teriyaki tempeh with a thick, glossy sauce, perfect for pairing with rice, quinoa, or steamed vegetables. Quick to make, fiber-rich, and low in saturated fat, it’s a satisfying plant-based option for everyday meals or meal prep.
Equipment
- 1 chopping board
- 1 frying pan
- 1 Saucepan
- 1 food processor or grater
Ingredients
For Teriyaki Tempeh:
- 250 g tempeh 1½ cups
- 1 tbsp neutral oil olive or vegetable
- 150 ml tamari or soy sauce ⅔ cup
- 3 cloves garlic finely grated
- 1.5 tbsp fresh ginger grated (thumb-sized piece)
- 100 g brown sugar ½ cup
- 2 tbsp rice vinegar or apple cider vinegar
- 2 tbsp cornstarch
Optional Garnish and Serving:
- 3 spring onions finely chopped
- 2 tbsp sesame seeds
- Cooked rice or quinoa
- Steamed vegetables e.g., baby corn, mange tout
Instructions
- Prepare the Aromatics: Begin by preparing the garlic and ginger, the flavor foundation of your teriyaki sauce. Peel the garlic cloves and finely grate them or mince them with a knife. Peel a thumb-sized piece of fresh ginger and grate it until you have approximately 1.5 tablespoons. This ensures the sauce will have a fresh, aromatic punch without any harsh bits. If you prefer, you can use a small food processor to blend the garlic and ginger together into a smooth paste for an even more uniform sauce.
- Mix the Teriyaki Base: In a medium saucepan, combine 150 ml (⅔ cup) of tamari or soy sauce with the freshly grated garlic and ginger. Add 100 g (½ cup) of brown sugar. Stir gently to ensure the sugar begins to dissolve into the liquid. Place the pan over medium heat and allow the mixture to warm. Keep stirring occasionally, making sure the sugar fully dissolves and the flavors meld together. You are aiming for a slightly thickened, sweet-savory liquid that will later coat your tempeh beautifully.
- Simmer and Infuse Flavors: Once the sugar has dissolved, lower the heat slightly and let the mixture come to a gentle simmer. This should take around 5–10 minutes.Simmering allows the garlic and ginger to infuse their flavors fully into the sauce while the sugars caramelize lightly, deepening the flavor. Keep the sauce moving by stirring occasionally to prevent it from sticking or burning. The aroma should be rich, slightly sweet, and unmistakably Asian-inspired.
- Thicken the Sauce: While the sauce is simmering, prepare the cornstarch slurry. In a small bowl, combine 2 tablespoons of cornstarch with 4 tablespoons of water and whisk until fully smooth. Gradually pour this mixture into the simmering sauce while stirring continuously. The sauce will begin to thicken almost immediately, transforming into a glossy, velvety coating perfect for your tempeh. Once thickened, remove the pan from heat and stir in 2 tablespoons of rice vinegar to balance the sweetness with a subtle tang.
- Slice or Rip the Tempeh: While the sauce cools slightly, prepare your tempeh. Remove the block from its packaging and decide how you’d like it shaped. For a classic presentation, slice the tempeh into rectangles approximately 1 cm (½ inch) thick and a few centimeters long (around 1½ inches). If you prefer a more rustic, shredded appearance similar to shredded chicken, you can tear the tempeh into bite-sized pieces. Either option works—the important part is that the pieces are uniform enough to cook evenly.
- Brown the Tempeh: Heat 1 tablespoon of neutral oil (such as olive or vegetable oil) in a frying pan over medium heat. Once the oil is shimmering but not smoking, carefully add the tempeh pieces in a single layer. Allow them to cook undisturbed for 2–3 minutes on one side until golden brown. Flip each piece and repeat until all sides are lightly browned and heated through. Browning adds a slightly nutty flavor and gives the tempeh a more substantial, meaty texture.
- Coat Tempeh with Sauce: Once the tempeh is browned, reduce the heat to low. Pour the prepared teriyaki sauce over the tempeh pieces in the pan, gently tossing or brushing the sauce so that each piece is fully coated. Let the tempeh sizzle in the sauce for a few seconds to allow the glaze to stick and thicken slightly. This step creates a beautiful, sticky finish that clings to every bite, giving it that restaurant-style appeal.
- Plate the Tempeh: Carefully transfer the glazed tempeh onto a serving dish. Use a spatula to lift each piece to avoid breaking them. Drizzle any remaining sauce from the pan over the top for extra flavor. If you plan to store leftovers, pour the remaining sauce into an airtight container—it will keep in the refrigerator for up to a week and can be reheated gently to bring back its shine and consistency.
- Prepare the Base and Garnish: While the tempeh is cooking, prepare the base for serving. Cook rice or quinoa according to package instructions. Steam or lightly blanch vegetables such as baby corn, mange tout, or thinly sliced carrots for color, crunch, and nutrition. Once the grains are ready, place them in a serving bowl and top with the glazed tempeh. Sprinkle with finely chopped spring onions and 2 tablespoons of sesame seeds for a fresh, crunchy finish.
- Serve and Enjoy: Serve the teriyaki tempeh immediately while warm. The combination of sweet, salty, and tangy sauce with the rich texture of tempeh makes every bite satisfying and hearty. Perfect for a quick weeknight dinner, meal prep, or a vibrant lunch bowl, this recipe delivers maximum flavor with minimal effort. Pair with additional steamed vegetables or leafy greens for a complete, balanced meal.
Notes
- Slice or rip the tempeh evenly to ensure uniform cooking and browning.
- Simmer the sauce gently to prevent the sugar from burning.
- Use the cornstarch slurry to achieve a glossy, sticky glaze—don’t skip this step.
- For deeper flavor, marinate the tempeh in a few tablespoons of sauce for 10–15 minutes before cooking.
- This recipe is versatile and works well with tofu, seitan, or a variety of vegetables.