Teriyaki Tempeh and Vegetable Stir-Fry

Name: Teriyaki Tempeh and Vegetable Stir-Fry
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: ¼ cup (60 ml) low-sodium soy sauce or tamari; 2 tablespoons (30 ml) mirin; 2 tablespoons (30 ml) pure maple syrup; 1 tablespoon (15 ml) unseasoned rice vinegar; ½ cup (120 ml) cold water; 1 tablespoon (8 g) cornstarch; 8 ounces (225 g) tempeh, 1 block, patted dry and cut into ½-inch (1.25 cm) cubes; 3 tablespoons (45 ml) neutral high-heat oil (avocado, canola or peanut), divided: 2 tablespoons for the tempeh, 1 tablespoon for the vegetables; 2 medium (about 5 oz) (150 g) medium carrots, peeled and sliced into ⅛-inch (3 mm) thick diagonal coins; 1 large (about 7 oz) (200 g) large red bell pepper, seeded and cut into 1-inch (2.5 cm) pieces; 6 ounces (170 g) sugar snap peas, stems and strings removed; 4 whole (60 g) scallions, thinly sliced, white and green parts kept separate; 3 cloves (9 g) garlic, finely minced; 1 tablespoon (6 g) fresh ginger, peeled and finely grated; 1 teaspoon (5 ml) toasted sesame oil; 1 tablespoon (9 g) toasted sesame seeds; 4 cups (640 g) cooked short-grain or jasmine rice, hot

From the MyKitchenBank Kitchen

Golden, crisp-edged tempeh cubes and crunchy vegetables are tossed in a glossy homemade teriyaki sauce that comes together in one bowl. It's a vegan weeknight dinner that is ready in about 35 minutes.

Prep: 20 min
Cook: 16 min
Total: 36 min
Makes: 4 servings (about 5 cups stir-fry, plus rice)

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Ingredients

4 servings

For the teriyaki sauce
¼ cup (60 ml) low-sodium soy sauce or tamari
2 tablespoons (30 ml) mirin
2 tablespoons (30 ml) pure maple syrup
1 tablespoon (15 ml) unseasoned rice vinegar
½ cup (120 ml) cold water
1 tablespoon (8 g) cornstarch
For the stir-fry
8 ounces (225 g) tempeh, 1 block, patted dry and cut into ½-inch (1.25 cm) cubes
3 tablespoons (45 ml) neutral high-heat oil (avocado, canola or peanut), divided: 2 tablespoons for the tempeh, 1 tablespoon for the vegetables
2 medium (about 5 oz) (150 g) medium carrots, peeled and sliced into ⅛-inch (3 mm) thick diagonal coins
1 large (about 7 oz) (200 g) large red bell pepper, seeded and cut into 1-inch (2.5 cm) pieces
6 ounces (170 g) sugar snap peas, stems and strings removed
4 whole (60 g) scallions, thinly sliced, white and green parts kept separate
3 cloves (9 g) garlic, finely minced
1 tablespoon (6 g) fresh ginger, peeled and finely grated
1 teaspoon (5 ml) toasted sesame oil
1 tablespoon (9 g) toasted sesame seeds
For serving
4 cups (640 g) cooked short-grain or jasmine rice, hot

Equipment (6)

14-inch (35 cm) wok or 12-inch (30 cm) large, deep nonstick or stainless skillet
Medium mixing bowl or large liquid measuring cup, for the sauce
Whisk or fork
Sharp chef's knife and cutting board
Wooden spoon or spatula
Small bowl for the cooked tempeh

Steps

Before you start

Cook the rice first, or use leftover rice, so it is hot and ready when the stir-fry finishes. The stir-fry cooks fast and shouldn't wait.
Cut every vegetable and the tempeh before turning on the heat. Stir-frying moves quickly, and there's no time to chop mid-cook.
Pat the tempeh dry with a towel so it browns instead of steaming.
Use tamari instead of soy sauce if you need the dish gluten-free. Check that the tempeh is gluten-free too.

1
Prep the vegetables
- Peel and slice the carrots into thin diagonal coins about ⅛ inch (3 mm) thick.
- Cut the bell pepper into 1-inch (2.5 cm) pieces.
- Pull the stems and strings off the snap peas.
- Slice the scallions, keeping the whites and greens in separate piles.
- Mince the garlic and grate the ginger, and put them together in a small pile.
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Ready when: Carrots are thin enough to bend slightly, and all vegetables are in bite-size, even pieces.
Tip: Slicing the carrots thinly is what lets them cook in the same short time as the peppers and peas.
2
Whisk the sauce
- In a medium bowl or large measuring cup, combine the soy sauce, mirin, maple syrup, rice vinegar, water and cornstarch.
- Whisk for about 30 seconds until no cornstarch lumps remain and the liquid looks evenly cloudy.
- Set it next to the stove.
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Ready when: No cornstarch is visible at the bottom of the bowl when you tilt it.
Tip: Cornstarch sinks quickly. Give the sauce another quick whisk right before you pour it in.
3
Brown the tempeh
- Heat a wok or large skillet over medium-high heat for 1 minute.
- Add 2 tablespoons of the oil and swirl to coat.
- Add the tempeh cubes in a single layer and cook for 6 to 8 minutes, turning every 1½ to 2 minutes with a spatula, until all sides are deep golden brown and crisp at the edges.
- Transfer to a bowl.
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Ready when: Tempeh cubes are deep golden brown on most sides and feel firm and crisp when pressed with the spatula.
Tip: Let the cubes sit untouched between turns. Constant stirring prevents browning.
4
Stir-fry the carrots
- Return the pan to the heat and raise it to high.
- Add the remaining 1 tablespoon of oil.
- When it shimmers, add the carrots and stir-fry, tossing constantly, for 2 minutes.
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Ready when: Carrots are bright orange with slightly blistered edges and are just starting to soften.
Tip: If the oil smokes heavily, lower the heat to medium-high for a moment.
5
Add pepper and snap peas
- Add the bell pepper and snap peas to the carrots.
- Keep stir-frying for 3 minutes, tossing every 15 seconds or so.
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Ready when: Snap peas are vivid green and the pepper has a few lightly charred spots. All vegetables are crisp-tender, with a slight bend but still a snap when bitten.
Tip: Don't crowd the pan. If your skillet looks full, cook the vegetables in two batches.
6
Add aromatics
- Push the vegetables to the sides to clear a space in the middle.
- Add the garlic, ginger and scallion whites to the cleared spot and stir for 30 seconds, then mix them through the vegetables.
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Ready when: The garlic and ginger smell fragrant and are just barely golden, not brown.
Tip: Garlic burns in seconds and turns bitter. Lower the heat if it colors faster than 30 seconds.
7
Glaze with the sauce
- Give the sauce a final whisk and pour it into the pan.
- Add the browned tempeh back in.
- Cook, stirring constantly, for 1 to 2 minutes, until the sauce bubbles, thickens and coats everything.
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Ready when: The sauce is glossy and thick enough to coat the back of a spoon, and a line drawn through it with a spatula stays open for a second.
Tip: If the sauce gets too thick, stir in 1 to 2 tablespoons of water.
8
Finish and serve
- Take the pan off the heat.
- Drizzle in the toasted sesame oil and toss.
- Divide the hot rice among 4 bowls, spoon the stir-fry on top, and finish with the scallion greens and sesame seeds.
- Serve right away.
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Ready when: The dish smells nutty and the sauce is shiny and clinging to the vegetables.
Tip: Add the sesame oil off the heat. It loses its flavor if it cooks for long.

Good to know

Tips

Browning the tempeh in a separate step gives it a crisp, nutty crust that holds up in the sauce.
Keep the heat high for the vegetables. A hot pan sears them quickly so they stay crisp rather than steaming.
If your tempeh tastes bitter, simmer the cubes in water for 10 minutes and pat them very dry before browning.
Adjust the sauce at the end. Add a splash of rice vinegar for more tang or a pinch of chili flakes for heat.

Make ahead

"The sauce can be whisked up to 3 days ahead and kept in a sealed jar in the fridge (shake well before using). The vegetables and tempeh can be cut up to 1 day ahead and stored in separate airtight containers in the fridge."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: store the stir-fry, without the rice, in an airtight container for up to 4 days. Freezer: not recommended, since the vegetables turn soft; the tempeh alone can be frozen for up to 2 months. Reheat in a skillet over medium heat for 3 to 4 minutes with a splash of water, or microwave for 1½ to 2 minutes, stirring halfway."

Substitutions

tempeh → extra-firm tofu, pressed and cubed. Press for 15 minutes and brown for 8 to 10 minutes. It will be softer than tempeh.
mirin → dry sherry or rice wine plus ½ teaspoon extra maple syrup. The flavor will be slightly less sweet and tangy but still works.
sugar snap peas → broccoli florets or green beans. Cut broccoli into small florets and add 1 extra minute of cooking time.
low-sodium soy sauce or tamari → tamari. Use for a gluten-free dish. Use the same amount.