This super simple Teriyaki Tempeh Stir Fry recipe today featuring my FAVORITE pan-fried Tempeh paired with Taylor Farms Teriyaki Vegetable Kit with Noodles! This entire recipe is ready from start to finish in 20 minutes and makes a truly delicious vegan dinner.
This is a sponsored post written by me on behalf of Taylor Farms. The opinions and text are all my own. Thank you so much!
As you all know, I am a HUGE fan of making Asian fusion food at home- just look at my Vegan Lo Mein or Black Pepper Tofu & Green Beans for proof. In fact, other than baking, it's probably my favorite type of recipe to create for SGTO.
Truth be told, I am actually VERY picky about my stir fry sauce. It has to be just the right amount of salty, sweet, and a tad bit spicy. This is why I was SO excited when I tried Taylor Farms Teriyaki Vegetable Kit with Noodles and found that I not only liked the sauce, but could have an entire dinner ready in only 20 minutes!
What is in Taylor Farms vegetable kit?
Inside Taylor Farms Vegetable Kits you will find tons of crisp veggies including broccoli, kale, snap peas, red cabbage, brussel sprouts, and carrots. You will also find one packed with the teriyaki sauce and one with the noodles which are separated from the veggies to keep everything fresh.
Are they vegan?
You betcha! While they may not be certified vegan, they contain no animal products, dairy, or eggs in any of the ingredients.
How to make teriyaki tempeh
What really brings this vegan teriyaki stir fry from good to great is the spicy marinated tempeh on top!
What is tempeh?
Tempeh is actually made from cooked and fermented soybeans. While you can find brands just made with soybeans, occasionally some products will have other beans or grains mixed in for more flavor. The brand that I used actually had a mix of soybeans and brown rice.
Tempeh has a slightly nutty and tangy flavor. While it's made from the same ingredients as tofu, it really has a totally different flavor and texture! I find it to be way chewier than tofu. Technically, tempeh doesn't need to be cooked, but it does taste much better pan-fried. I really love cooking with it because tempeh is low in moisture and it crisps up SO fast.
Teriyaki sauce ingredients:
This tempeh recipe is made with 4 easy ingredients:
- Soy sauce (can be subbed 1:1 for tamarai or coconut aminos)
- Hoisin sauce (can be subbed 1:1 for oyster sauce or 1 Tbsp soy sauce+ 1 tsp cornstarch)
- Sriracha (can be subbed 1:1 for chili paste to give the sauce some spice)
- Maple syrup (gives the sauce some sweetness, can be subbed 1:1 for any liquid sugar or even 1 Tbsp of brown sugar)
To make the sauce, simply add all the ingredients to a small bowl and whisk together. It truly is THAT easy!
How to pan-fry tempeh:
Once the sauce is prepped, the tempeh can be whipped up in less than 10 minutes. First, slice it into 1-inch slices. Then, add oil to a skillet pan and turn on the heat. I like to use 2 Tbsp of oil so my tempeh crisps all around the edges, but feel free to add less oil.
Then add the tempeh to the hot pan and cook on each side for 2-3 minutes until browned and crisp.
Once each side is browned, pour in the 4-ingredient stir fry sauce and mix it around for 1 minute. Then, remove the tempeh and set it aside for later.
Steps to make a vegan teriyaki stir fry
First, cook the veggies
Add 1-2 Tbsp of oil to a skillet and turn on the heat. Once the oil is hot, add in the veggies. Stir fry the veggies in the oil for anywhere from 5-8 minutes. I like my veggies extra cooked, so I stir fry them closer to 8 minutes.
Then, add in the noodles and sauce
While the veggies are cooking, cut a slit in the noodle packet and microwave it for 1 minute to soften. Once the veggies have cooked for 5-8 minutes, add in the noodles and stir fry together for about 1 more minute.
Add in the sauce & top with marinated tempeh.
Cut open the sauce packet and pour it directly into the wok/skillet with the cooked veggies and noodles. Stir together another minute or two.
Then, turn off the heat, top the teriyaki stir fry with tempeh, and serve!
FAQ & Substitutions:
Absolutely- just make sure to use firm or extra firm tofu! If you do this, I recommend cutting the tofu into cubes and coating tofu with 2 Tbsp cornstarch before cooking. This will help the tofu get crispy. I would also recommend half a block of tofu or 7 oz for this recipe as a full block would be too much.
P.S- If you need more tips on stir-frying crispy tofu check out my Black Pepper Tofu recipe.
There is an expiration date on each package, but for me, my vegetable kits lasted in the fridge for 2 whole weeks. I was really excited about this because I had fresh veggies for multiple meals without having to go to the grocery store or spend any time prepping them.
Nope! If you want to keep this dish lighter or less saucy, skip the tempeh sauce altogether. I still recommend pan-frying the tempeh in oil first so it gets nice and crispy, but then just mix it in with the stir fry ingredients at the end. There is enough teriyaki sauce in the vegetable kit to lightly coat the tempeh.
I am truly obsessed with this easy Tempeh Teriyaki Stir Fry. Eating healthy homemade food doesn't have to be a struggle, so I hope you love this quick and simple dinner as much as I do. Enjoy!
-TSG
More Stir Fry Recipes You Will Love:
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Tempeh Teriyaki Stir Fry
Ingredients
- 6 oz package of Tempeh sliced
- 1 package Taylor Farms Teriyaki Stir Fry Kit
- 2-3 tablespoon oil for stir fry
Tempeh stir fry sauce:
- 2 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon maple syrup
- 1-2 teaspoon sriracha optional, for spice
Instructions
- Slice the tempeh into 1" thick slices and mix together the stir-fry sauce ingredients in a small bowl. Add 1-2 Tbsp oil to a skillet or wok and turn on the heat. Once the oil is hot, add the tempeh slices in a single layer and cook for 2-3 minutes on each side until browned and crispy.
- Once the tempeh is browned, pour in the tempeh stir fry sauce and mix to coat. Cook for about 1 minute until the sauce sticks to the tempeh. Remove the tempeh from the pan and set aside.
- In a separate wok (or the same pan, but rinsed), add in 1 Tbsp of oil and turn on the heat. Once the oil is hot, add in the Taylor Farms stir fry veggies. Cook for 5-8 minutes until the veggies are crisp and cooked throughout. While the veggies are cooking, cut a slit in the noodle packet and microwave for 1 minute to soften the noodles.
- Next, add the noodles to the pan of cooked veggies and stir fry together for an additional 1 minute. Once mixed, add in the Taylor Farms Teriyaki Sauce and mix everything together for 1-2 minutes.
- Remove from the heat and top with the marinated tempeh. Serve immediately!
Notes
- Leftovers will keep in a closed container in the fridge for 3-4 days.
- Please refer to blog post for substitution ideas for the tempeh stir fry sauce.
- For a less salty tempeh stir-fry sauce, replace the soy sauce with low sodium soy sauce or replace 1 Tbsp of the soy sauce with vegetable broth/water.
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