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a wok full of asian vegetables, noodles, and tempeh stir fry

Tempeh Teriyaki Stir Fry

Pan-fried & marinated tempeh gets mixed with a 4-ingredient sauce and Taylor Farms Teriyaki Stir Fry Kit full of fresh veggies, noodles, and a delicious teriyaki sauce!
5 from 4 votes
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Course: Vegetarian Lunch + Dinner
Cuisine: Asian Fusion
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 servings

Ingredients 

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.

Nutrition

Calories: 372kcal | Carbohydrates: 26g | Protein: 19g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1217mg | Potassium: 616mg | Fiber: 3g | Sugar: 12g | Vitamin A: 115IU | Vitamin C: 43mg | Calcium: 157mg | Iron: 3mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!