Teriyaki Tempeh and Broccoli Stir Fry

5 from 1 vote

This recipe for teriyaki tempeh and broccoli stir fry is the perfect dish for a busy weeknight meal that is also vegan and gluten free. Serve this one pot dish with brown rice for a quick and easy meal.

Prep Time10

Cook Time15

Total Time25

Course: Entree, Main Dish

Cuisine: Asian-inspired, Gluten-free, Vegan

Servings: Servings

Calories: 260kcal

Author: Deborah Murphy

Ingredients

1 1/2 tablespoons vegetable oil
1 large head broccoli chopped
8 oz package tempeh cut into 1" pieces and then sliced into triangles
3-4 medium carrots peeled and thinly sliced
1/3 cup vegan teriyaki sauce
To serve: sesame seeds cilantro, green onions, sriracha, rice

Instructions

Add oil to a skillet over medium high heat. Add tempeh and cook on one side until golden brown, about 2-3 minutes. Flip each piece and cook another 1-3 minutes on the opposite side until golden brown. Remove tempeh from pan and set aside.
Add the broccoli and carrots to the same pan and sauté over medium-high heat for 2-3 minutes and then cover with a lid for the last 8-10 minutes or until they are fork tender.
Add the teriyaki sauce to the pan with the broccoli and sauté for 2-3 minutes. Stir in the tempeh and toss so that it is well coated in sauce.
Remove from heat and sprinkle with desired toppings. Serve over rice.

Notes

For a saucier stir fry, you can add up to 1/2 cup of teriyaki sauce if desired.

The sodium content of teriyaki sauce can be very high. If you need to monitor your sodium intake, I suggest using a low sodium teriyaki sauce like one from Fody Foods, Mrs Dash, or Primal Kitchen.

Nutrition