Tempeh Teriyaki (Vegan)

This tempeh teriyaki delivers the savory, glossy stir-fry experience without any animal products. Pan-fried tempeh slices get golden and crispy on both sides, then tossed with shiitake mushrooms, snow peas, and onions in a sizzling coat of teriyaki sauce.

Frying the tempeh first in batches is the step that makes everything else work. Straight-from-the-package tempeh is dense and bland, but a few minutes in hot oil transforms each slice: golden and slightly crispy on the outside, nutty and chewy inside. Drain them on paper towels so they stay crisp when they hit the sauce.

The vegetables go fast. Sautee the snow peas, mushrooms, onions, and garlic just until the onions turn translucent and the snow peas go bright green. That’s it. Overcook them and you lose the snap and color that make this dish look alive.

When you add the teriyaki sauce, turn the heat down immediately. The sauce hits the hot pan and sizzles hard, and it can burn in seconds if you’re not ready for it.

Kitchen Tips

• Slice the tempeh thin, about ¼ inch thick. Thin slices crisp up better and absorb more sauce per bite.
• If using dried shiitakes, soak them in warm water for at least 20 minutes. Save that soaking liquid as a flavor-packed addition to soups or sauces later.
• Toasted sesame oil goes in with the vegetables, not during the tempeh frying. It burns at high temperatures and turns bitter.
• Garnish with slivered green onions and sliced almonds right before serving for crunch and freshness.

Variations

• Spicy teriyaki: Add sriracha or gochujang to the teriyaki sauce for a Korean-inspired kick.
• Tofu swap: If you can’t find tempeh, use extra-firm tofu pressed and cubed. The flavor will be milder but the technique stays the same.