Can we just take a moment to admire how pretty that bowl is? I love trying to add lots of color to my meals, because more color = more antioxidants which are important for preventing cell damage. The suggestion for creating a teriyaki tempeh recipe was made by another RD who follows me on Instagram named Lauren Ross. (Hey, girl!) It was a genius idea! I love the teriyaki salmon stir fry at the hot bar at Whole Foods and have been wanting to recreate it at home for ages. Since it’s summer and no one wants to turn on their ovens these days, meals like this teriyaki tempeh bowl are perfect.
I don’t like my teriyaki sauce too sweet, so you may want to adjust the brown sugar in my recipe to your liking. It makes a thick sauce which is perfect for glazing the tempeh. To serve, I made some brown rice and then prepped some fresh vegetables including snap peas, radish, carrots, and cabbage. Since it’s summer, I preferred my veggies raw, but you can also stir fry them in oil or a bit more teriyaki sauce before serving if you’d like. Either way, this meal comes together in just about 30 minutes with quick cooking rice, depending how fast you can chop veggies!Print
Eat the rainbow in a bowl by making this teriyaki tempeh bowl. A vegan meal that is ready is just about 30 minutes.
- 2 tablespoons cornstarch + 1/4 cup water
- 1 cup water
- 1/4 cup soy sauce
- 1 tablespoon sweet rice wine (Mirin)
- 1 tablespoon brown sugar
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
For the Bowl:
- 1 (8 oz.) package tempeh
- 2 tablespoons coconut oil
- 2 servings cooked brown rice
- Fresh cut vegetables (snap peas, radish, cabbage, carrots, etc.)
- Put your rice on to simmer while you prep the tempeh and sauce.
- In a small bowl, whisk together the 2 T. cornstarch and 1/4 cup water. Set aside.
- In a small saucepan, add the 1 cup water, soy sauce, rice wine, brown sugar, garlic, and ginger. Bring to a simmer and then stir in the cornstarch/water mixture. Sauce with thicken as you continue to stir for 1 more minute.
- Turn off the heat and set aside to cool and thicken to gravy consistency.
- Meanwhile, chop tempeh into triangles. Heat coconut oil in a skillet until melted. Add the tempeh and stir fry until golden brown and turn off heat.
- Add 1/4-1/3 cup of teriyaki sauce to tempeh in the skillet and toss to coat.
Teriyaki recipe adapted from Brewing Happiness.