Healthy Teriyaki Tempeh

Written by on in Dinners
Jump to Recipe

This teriyaki tempeh is sweet, salty, garlicky, AND healthy! 

About This Healthy Teriyaki Tempeh

Store-bought teriyaki sauce is often full of refined sugars and sodium. This recipe uses coconut aminos, which are both sweet and savory, to replace the soy sauce and sugar in regular teriyaki. This recipe is an inspired, but not traditional, teriyaki dish. For an authentic teriyaki sauce, try this amazing vegan recipe from Just One Cookbook.

How to Make Healthy Teriyaki Tempeh

First, make the teriyaki sauce. Mix together the coconut aminos, garlic, ginger, lime juice, and cornstarch. Set the sauce aside.

Now, cook the tempeh (or substitute protein of choice). Heat 1 tablespoon of olive oil over medium heat in a pan. Add the tempeh in a single layer and cook for about 5 minutes, until golden brown. Pour the remaining 1 tablespoon of oil over the tempeh and flip the pieces. Cook for another 5 minutes. 

Turn the heat down to low and add the teriyaki sauce. Cook for about 1 minute, until thickened, stirring constantly. Garnish with green onion and sesame seeds. Serve with rice!

Healthy Teriyaki Tempeh
Pin
Print

Healthy Teriyaki Tempeh

5 from 4 votes
Recipe by Allie SchneiderCourse: DinnersCuisine: Japanese-inspiredDifficulty: Easy
Servings

3

servings
Prep time

5

minutes
Cooking time

15

minutes
Calories

237

kcal
Total time

20

minutes

Ingredients

  • 6 tablespoons coconut aminos

  • 2 cloves minced garlic

  • 1 1/2 teaspoons fresh minced ginger

  • 1 teaspoon lime juice

  • 2 teaspoons cornstarch

  • 2 tablespoons extra virgin olive oil

  • 8 oz tempeh, sliced 1/4″ thick

  • sesame seeds, for topping (optional)

  • sliced green onion, for topping (optional)

Directions

  • In a small bowl, mix together the coconut aminos, garlic, ginger, lime juice, and cornstarch. Set aside.
  • In a pan over medium heat, heat 1 tablespoon of olive oil. Add the tempeh in a single layer and cook for about 5 minutes, until golden brown. Pour the remaining tablespoon of olive oil over the tempeh and flip the pieces. Cook for another 4-5 minutes, until golden.
  • Turn the heat down to low and add the teriyaki sauce. Cook for about 1 minute, until thickened, stirring constantly.
  • Sprinkle with green onion and sesame seeds. Serve over rice or quinoa!

Notes

  • Nutrition facts estimated based on brands I have available.
  • Tempeh can be replaced with tofu or protein of choice.

Nutrition Facts

3 servings per container

Serving Size1 servings

  • Amount Per ServingCalories237
  • % Daily Value *
  • Total Fat 13.8g 22%
    • Saturated Fat 1.8g 9%
  • Sodium 550mg 23%
  • Potassium 96mg 3%
  • Total Carbohydrate 16g 6%
    • Dietary Fiber 5g 20%
    • Sugars 6g
  • Protein 13.3g 27%
  • Iron 8%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

© 2020 Alliecooksplants.com

All Rights Reserved

2 Comments

  1. This looked so good that I made it last night. It was delicious!!! By far the best tempeh dish I’ve ever made! Thanks Allie! I’ll definitely be making this again and again.

Comments are closed.