Easy Teriyaki Tempeh

This Teriyaki Tempeh is a simple meal of tempeh and broccoli in a quick homemade teriyaki sauce. Ready in 25 minutes and completely vegan, gluten-free, and oil-free!

Author:

Elizabeth | At Elizabeth's Table

Serves:

4 Prep:

10 minutes

Cook:

15 minutes

TOtal:

25 minutes

Ingredients

2 8 Ounce Blocks Tempeh, cubed
2 Large Heads Broccoli, cut into florets
To Serve: white rice, green onions, sesame seeds

Teriyaki Sauce

1/4 Cup Liquid Aminos, Tamari, or Soy Sauce
1/4 Cup Water
2 Tablespoons Maple Syrup or Date Syrup
2 Teaspoons Arrowroot Powder or Cornstarch
3 Cloves Garlic, minced (or 1 teaspoon garlic powder)
1/2" Piece Ginger, grated (or 1/4 teaspoon ground ginger)
1/2 Teaspoon Black Pepper

Instructions

Make the teriyaki sauce. In a small bowl whisk together all the sauce ingredients.
In a large skillet, heat 1/4 cup of the of teriyaki sauce over medium-high. Add the cubed tempeh and cook 5-7 minutes - stir occasionally, allow the tempeh to brown a minute or two on each side.
Add the broccoli and remaining teriyaki sauce. Turn the heat to medium, cover and cook 3-5 minutes until the broccoli is tender.
Serve over a bed of rice with a garnish of sliced scallions and sesame seeds.