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Tempeh Teriyaki

A stir‑fry of tempeh, snow peas, shiitake mushrooms, onion, and garlic in teriyaki sauce served over brown basmati rice.

From the Recipes Wiki (Fandom) · 16 ingredients
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The recipe

Ingredients

Contains: tree nuts, soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

  • for garnish

Directions

Prepare

  1. If using dried shiitake mushrooms, soak them in water to refresh.

  2. Cut tempeh into thin slices.

  3. Cut onion into thin slivers.

  4. Mince garlic.

  5. Remove strings from snow peas, if necessary.

  6. Remove stems from shiitake mushrooms and slice them thinly.

Cook

  1. Heat 2 tablespoons of canola oil in a saucepan or wok, gradually raising heat to medium.

  2. Fry tempeh slices in batches until one side becomes golden; turn and fry the other side until golden.

  3. Remove tempeh and drain on paper towel.

  4. Add 1 tablespoon of canola oil and toasted sesame oil to the pan; raise heat to medium-hot.

  5. Add snow peas, mushrooms, onions, and garlic; sauté only until onions are translucent, not brown, and snow peas are bright green.

  6. Add the drained tempeh.

  7. While stirring and tossing, add the teriyaki sauce; reduce heat to avoid excessive sizzle.

  8. Season with pepper.

Serve

  1. Serve over cooked brown basmati rice, garnishing with slivered green onions and almond slices if desired.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

What each ingredient does

Tempeh
Provides a firm, meaty texture and browns well when fried.
Shiitake mushrooms
Add savory, umami depth and a chewy texture to the stir-fry.
Snow peas
Stay crisp and bright green when cooked briefly, adding crunch.
Onion
Sweetens as it softens and adds aroma to the stir-fry.
Teriyaki sauce
Adds sweetness, saltiness and glaze that caramelizes onto the tempeh.

The step that matters

Sauté the vegetables briefly. Cooking over medium-hot heat only until onions are translucent keeps snow peas crisp and bright green. Overcooking browns the onions and softens the peas.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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