Looking for a quick and hearty meatless meal? This Teriyaki Tempeh and Broccoli Stir Fry comes together in 20 minutes, is loaded with flavor, and fills you up.
Think golden brown pan-fried tempeh and steamed crisp broccoli coated in a sticky sweet sauce! Less than 10 ingredients, less than 30 minutes, and just one pan required makes this simple plant-based dinner recipe with tempeh one of my go-tos!
As an environmental scientist, I’m always looking for delicious meat alternatives to practice Meatless Monday in order to help me lower my ecological footprint, and the tempeh in this stir-fry is a great substitute for beef!
Green tip: Industrial meat production has a huge impact on the environment, especially because of the amount of land it takes to sustain and its high amount of greenhouse gas emissions. Reducing your meat consumption is one great way to reduce your ecological footprint.
Teriyaki Tempeh and Broccoli Ingredients
Here’s everything you need:
- Broccoli. I used fresh, but you can also use frozen broccoli if you prefer.
- Cornstarch and water. This is what gives you that sticky teriyaki sauce.
- Olive oil. Or sesame oil.
- Teriyaki sauce. I used plain Teriyaki but any Teriyaki-based marinade or sauce works.
- Sesame seeds for garnish. Optional.
Tempeh and Broccoli Stir Fry Tips and Tricks
Slice Your Tempeh Thin
Browning your tempeh first will give it the best texture. I like to slice mine into thin strips because it means I have less pieces to flip in the pan, but if you want bite-sized pieces you can cut the strips further into small squares.
Get the Oil Hot Before Stir Frying
Add the oil to the pan over medium-high heat to get the oil nice and hot before adding the tempeh or broccoli.
I like to get the tempeh golden brown on both sides. After heating the oil on its own for about 5 minutes, carefully lower the tempeh into the hot oil.
Lay the slices flat in the hot oil and let them fry over medium heat without touching them while you prep the broccoli.
Meanwhile, Prep Your Broccoli
Chop the broccoli florets off of the stalk. From there, you can cut the larger pieces as needed. You want bite-sized pieces for all of your broccoli.
Steam the Broccoli on top of the Tempeh
Once your tempeh is golden brown on the bottom, flip it so it can fry equally on the second side. Add the broccoli on top. This will essentially steam it while the tempeh continues to brown.
Allow everything to cook like this for at least 5 minutes without touching it.
Mix Up Your Sticky Teriyaki Marinade
Meanwhile, whip up your sticky teriyaki marinade. Start by mixing your cornstarch and water. Use a fork or whisk and mix until there are no visible lumps. Then, add your teriyaki sauce and whisk again to combine.
Adding the cornstarch will help to thicken the sauce and give you that sticky texture.
Peel and mince your garlic and throw it into the marinade mix.
Add Your Marinade and Toss
Add the teriyaki marinade and toss, so that both the tempeh and the broccoli are fully coated. Continue to cook until the sauce thickens.
Cornstarch gets activated and starts to thicken sauce once it reaches 295°F, so just continue to heat and toss until you get the consistency you want.
Serving Your Meatless Teriyaki Stir Fry
This simple tempeh recipe is packed with flavor and worthy of your dinner plate on its own! I like to serve it over a bed of steamed white rice and garnish it with sesame seeds. Here’s a few more sides and pairing ideas:
How to Store and Reheat Leftover Vegetarian Teriyaki Stir Fry
Leftover Teriyaki Tempeh and Broccoli will last in an airtight container in your refrigerator for about 5 days. It can also be frozen for up to 6 months.
The best way to reheat leftovers is either in the oven preheated to 350°F for about 25-30 minutes or by throwing it back in a pan or wok, tossing over medium heat until thoroughly heated through.
Green tip: Of the billions of tons of food wasted annually, 50% of food waste happens at home. Reduce your contribution to food waste by properly storing and consuming leftovers.
20-Minute Teriyaki Tempeh and BroccoliPIN Print RATE
- Wok * or *
- Large pan
- 8 ounces tempeh
- 2 tablespoons olive oil
- 1 pound broccoli
- ⅓ cup water
- 2 tablespoons cornstarch
- 3 cloves garlic
- ½ cup teriyaki sauce
- 2 teaspoons sesame seeds (optional for garnish)
- Slice your tempeh into thin strips and get your oil hot in the wok or pan over medium heat.
- Once the oil is hot, carefully place the tempeh in the hot oil in a single layer. Allow the tempeh to fry over medium heat until its golden brown.
- Meanwhile, prep your broccoli by rinsing it and cutting it off the stem. Cut the larger florets into halves or thirds. The goal is for each piece to be bite-sized.
- Once the tempeh is golden brown on the bottom side, flip it. Add the broccoli on top to steam. Allow the tempeh and broccoli to fry like this for at least 5 minutes without touching it, so the second side of the tempeh gets golden brown.
- Meanwhile, whip up your teriyaki marinade. Stir together the water and cornstarch until there are no visible lumps. Peel and mince your garlic and add it to the cornstarch slurry with the teriyaki sauce. Stir to combine.
- Once both sides of the tempeh are golden brown, add the teriayki marinade and toss so both the tempeh and broccoli are coated. Continue to cook and toss over medium, the cornstarch will start to thicken the sauce once it reaches 295°F. Once the teriyaki sauce forms a sticky coating on the tempeh and broccoli, it's ready!
- Serve hot on it's own or over white rice. Option to garnish with sesame seeds.