Teriyaki Glazed Tempeh

Pan-crisped tempeh tossed in a savory teriyaki reduction with sweet bell peppers, edamame, and steamed brown rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Japanese
• Difficulty: Easy
• Cost: $4.55/serving

Dietary

• Vegetarian
• Vegan
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber
• Low-Calorie
• Kosher
• Halal
• Low-Fat
• Low-Saturated-Fat
• Low-Cholesterol

Tags

• quick
• stir-fry
• savory
• healthy
• sweet

Ingredients

• 2 package tempeh (cubed)
• 1.5 cup shelled edamame (frozen, thawed)
• 2 red bell peppers (cut into strips)
• 1 tablespoon olive oil
• 3 tablespoon soy sauce
• 2 tablespoon maple syrup (pure)
• 1 tablespoon fresh ginger (grated)
• 2 clove garlic (minced)
• 2 package pre-cooked brown rice (microwave pouches)

Instructions

1. In a small bowl, whisk together soy sauce, maple syrup, grated fresh ginger, and minced garlic to form the teriyaki glaze.
2. Heat olive oil in a large skillet over medium-high heat. Add cubed tempeh and pan-sear for 7 to 8 minutes, turning occasionally until golden brown and crispy on all sides.
3. Add sliced red bell peppers and thawed shelled edamame to the skillet, stir-frying with the tempeh for 3 minutes until peppers are tender-crisp.
4. Pour the prepared teriyaki glaze over the skillet and toss constantly for 2 minutes until the sauce bubbles, thickens slightly, and evenly coats all ingredients.
5. Heat the pre-cooked brown rice according to package directions and divide among bowls, topping evenly with the glazed tempeh and vegetables.

Notes

Tempeh absorbs sauces well; if a softer texture is preferred, steam the cubed tempeh for 5 minutes before searing.

Nutrition (per serving)

• Calories: 498
• Protein: 33.1 g
• Carbohydrates: 60.8 g
• Fat: 13.8 g
• Fiber: 13.1 g
• Sodium: 742 mg
• Saturated Fat: 2 g
• Sugar: 10.6 g