Tempeh Teriyaki

Tempeh soaks up a sweet and sour marinade; then teams up with a colorful combination of vegetables in this satisfying cool-season stir-fry. Serve it over long-grain rice. Contributed by Susan Jane Cheney, from  Stir Crazy! 

Serves: 4

  • 1/4 cup tamari or natural soy sauce
  • 2 teaspoons Sucanat or light brown sugar
  • 2 tablespoons dry sherry
  • 1 1/4 cups vegetable stock or water
  • 8-ounce package tempeh
  • 2 teaspoons kuzu powder
  • 4 teaspoons cold vegetable stock or water
  • 4 teaspoons light sesame or peanut oil
  • 1 large onion, chopped
  • 8 cloves garlic, minced
  • 2 teaspoons grated peeled fresh ginger
  • 1 cup diced or diagonally sliced carrot
  • 1 cup diced turnip
  • 1 cup diced peeled celeriac or sliced celery
  • 1 medium sweet potato, peeled and diced
  • 4 cups sliced bok choy, with leaves
  • Salt to taste

Combine the tamari, Sucanat, sherry, and 1/4 cup stock in a shallow bowl and stir together. Add the tempeh and marinate, refrigerated, for at least twenty to thirty minutes and up to four hours, turning it several times.

Combine the kuzu and cold stock in a small bowl and set it aside until the kuzu has dissolved, about two minutes.

Set a wok or stir-fry pan over medium heat. Add two teaspoons of the oil. Remove the tempeh from the marinade and add it to the wok, turning it immediately to coat both sides with oil. Brown the tempeh on both sides. Remove it from the pan and dice.

Add the remaining two teaspoons oil to the wok, swirling it to coat the bottom and sides. Add the onion and stir-fry for two to three minutes, until it appears translucent.

Add the garlic and giner, and continue stir-frying for several minutes, gradually adding the carrot, turnip, celeriac, and sweet potato. Stir in the diced tempeh, remaining marinade, and remaining one cup stock. Bring the liquid just to a boil, then cover the wok and reduce the heat. Simmer gently, stirring occasionally, for about ten minutes or until the vegetables are tender.

Add the bok choy and dissolved kuzu. Cook, stirring, until the sauce thickens and the bok choy leaves are still bright green. Season with salt if needed and serve immediately.

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