Tempeh Stir Fry With Bell Peppers in Teriyaki Sauce

Vegetarian tempeh teriyaki stir-fry
Vegetarian tempeh teriyaki stir-fry photo by John Block / Getty Images
  • 20 mins
  • Prep: 10 mins,
  • Cook: 10 mins
  • Yield: about 3 servings
Ratings

Tempeh goes great in just about any vegetable stir-fry, and this vegetarian and vegan tempeh teriyaki stir fry recipe with onion and red and green bell peppers is no exception. In this simple recipe, tempeh is cooked in a lightly sweetened teriyaki sauce along with honey, garlic, and ginger, and plenty of traditional stir-fry vegetables, including onion, red bell pepper and green bell pepper. You can also toss in some pineapple, if you like (I certainly do!). 

This tempeh teriyaki stir-fry recipe with bell pepper and pineapples is both vegetarian and vegan. Most teriyaki sauce brands are not gluten-free, and some tempeh contains gluten. If you need to make this recipe gluten-free, you'll need to make sure you have a gluten-free teriyaki sauce (Kikkoman brand makes one popular version), and a gluten-free tempeh (check the label to make sure it doesn't have added grains, as some do). 

See also: More vegetarian stir-fry recipes

What You'll Need

  • 2 tbsp rice vinegar
  • 3 tbsp soy sauce
  • 2 tbsp teriyaki sauce (or hoisin sauce)
  • 1 tsp maple syrup or honey
  • 1/2 tsp garlic powder
  • 1/2 tsp ginger powder (optional)
  • 1 tbsp oil
  • 1 8-ounce package tempeh, chopped into cubes
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, copped
  • 2/3 cup diced pineapple (optional)
  • 1 tbsp sesame seeds, for garnish (optional)

How to Make It

Whisk together the rice vinegar, soy sauce, teriyaki or hoisin sauce, maple syrup or honey, garlic and optional ginger powder in a small bowl. Set aside.

Heat one tablespoon of oil in a large skillet and add tempeh. Heat for a few minutes on each side until lightly browned. If you have a non-stick skillet, you can omit the oil and just pan-fry the tempeh a bit to give it a head start.

Add the onion and green and red bell pepper and heat for a minute or two, then add the rice vinegar mixture, stirring to coat the tempeh and vegetables well.

Heat until vegetables are just tender, about 3 more minutes, then add in the pineapple and heat for another minute or two, stirring frequently.

Serve your teriyaki tempeh and veggies over rice, noodles, quinoa, or another whole grain and garnish with sesame seeds for a little extra texture and presentation.

If you're in a hurry to get dinner on the table, serve up this tempeh teriyaki alongside instant rice or on top of quick-cooking rice noodles.

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