Teriyaki Tempeh
This Teriyaki Tempeh will completely change your mind about tempeh! Crispy baked tempeh is tossed with a sweet and salty teriyaki sauce to create a delicious and flavorful vegan dinner.
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Servings: 2
Ingredients
- 8oz Block Tempeh
- 1 tablespoon Olive Oil
- 1 teaspoon Nutritional Yeast
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- Pinch of Kosher Salt
- Pinch of Black Pepper
- ⅓ cup Vegan Teriyaki Sauce
Instructions
- Preheat oven to 400F.
- Optional but recommended: Steam the block of tempeh for 10 minutes to remove some bitterness and soften it. Allow to cool. See note below.
- Cube the block tempeh into bite-sized cubes or use your hands to ripe the tempeh into cubes. I prefer the look of this technique but this will make it more delicate to work with so handle carefully.
- Add the tempeh to a bowl and toss in the olive oil. Sprinkle over the seasonings and toss to combine until evenly coated.
- Bake for 15 minutes or until golden brown.
- While the tempeh is baking, make the Vegan Teriyaki Sauce. Alternatively, use store-bought.
- Toss the baked tempeh in teriyaki sauce until lightly coated. Return to the oven for an additional 7-10 minutes.
- Serve over jasmine rice, drizzle extra teriyaki sauce over the top, and garnish with sesame seeds and green onions. I served mine with edamame cucumber salad.
Notes
Steaming tips: You can use a steamer basket to steam the tempeh for 10 minutes or simply place it in a microwave-safe bowl and cover it with water. Microwave for 5 minutes.
Be cautious! Tempeh can be crumbly so handle it with care when you are breaking it into pieces with your hands. Alternatively, use a knife to cut it into cubes.
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