Teriyaki Tempeh Bowl | Vegan

Teriyaki Tempeh Bowl

  • Author: Deborah Davis
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 2 1x
  • Category: Entree
  • Cuisine: Vegan, Asian


Eat the rainbow in a bowl by making this teriyaki tempeh bowl. A vegan meal that is ready is just about 30 minutes.


Teriyaki Sauce:

  • 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.)


  1. Put your rice on to simmer while you prep the tempeh and sauce.
  2. In a small bowl, whisk together the 2 T. cornstarch and 1/4 cup water. Set aside.
  3. 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.
  4. Turn off the heat and set aside to cool and thicken to gravy consistency.
  5. 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.
  6. Add 1/4-1/3 cup of teriyaki sauce to tempeh in the skillet and toss to coat.


Teriyaki recipe adapted from Brewing Happiness.