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!
Ingredients
- 2 8 Ounce Blocks Tempeh cubed
- 2 Large Heads Broccoli cut into florets
- To Serve: white rice, green onions, sesame seeds
Teriyaki Sauce
- ¼ Cup Liquid Aminos, Tamari, or Soy Sauce
- ¼ Cup Water
- 2 Tablespoons Maple Syrup or Date Syrup
- 2 Teaspoons Arrowroot Powder or Cornstarch
- 3 Cloves Garlic minced (or 1 teaspoon garlic powder)
- ½ Inch Piece Ginger grated (or ¼ teaspoon ground ginger)
- ½ Teaspoon Black Pepper
Instructions
- Make the teriyaki sauce. In a small bowl whisk together all the sauce ingredients.
- In a large skillet, heat ¼ 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.
Nutrition
Calories: 358kcal | Carbohydrates: 40g | Protein: 30g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 113mg | Potassium: 1466mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1895IU | Vitamin C: 272mg | Calcium: 285mg | Iron: 5mg