Miso Teriyaki Tempeh Stir Fry

“Get all the advice and instruction you can, so you will be wise the rest of your life. You can make plans, but the Lord’s purpose will prevail.”

-Proverbs 19:20-21 NLT

Stir fries are one of my favorite because you get a mixture of protein and vegetables combined in a yummy sauce. I am taking this stir fry to the next level by incorporating my miso teriyaki sauce into it.

Miso is a savory, rich, umami flavor made from soybeans. It can be found as a paste as either white, yellow, or brown miso paste (I’m using brown miso paste in this recipe) at your local Asian grocery store or online. I love incorporating brown miso in this recipe for its deep, earthy flavor that pairs perfectly with vegetables, tempeh, and rice.

Now that you know about miso, what about tempeh? Tempeh is a plant-based protein made from fermented soybeans that is pressed into a firm cake. It has a slight nutty flavor and chewy texture, and it’s a great protein replacement in this stir fry for its structure. I like to marinate it before cooking to soak up the teriyaki flavor and crisp it up in a pan or oven.

Let’s dive into how to create this rich, umami, and delicious Miso Teriyaki Tempeh Stir Fry!

Lauren Eliza Eats

Miso Teriyaki Tempeh Stir Fry

A quick, flavor-packed plant-based dinner loaded with veggies, protein, and a homemade umami-rich sauce. Golden-crisp tempeh tossed in a miso teriyaki sauce and layered with a medley a veggies.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 people

Course: Main Course

Ingredients Method

Ingredients

  

Tempeh Marinade

• 1 package tempeh sliced or cubed
• 2 Tbsp soy sauce
• 1 Tbsp maple syrup
• 1 Tbsp rice vinegar
• 1 tsp sesame oil

Miso Teriyaki Sauce

• 2 Tbsp soy sauce
• 1 ½ Tbsp maple syrup
• 2 Tbsp brown miso paste
• 1 Tbsp rice vinegar
• 1 small ginger root grated
• 1 tsp garlic minced
• 1 Tbsp cornstart

Stir Fry

• 1 bell pepper sliced
• 1 small yellow onion sliced
• 2 cups broccoli
• 2 cups zucchini diced
• Green onions for garnish

Method

 

Marinate Tempeh

1. Slice or cube your tempeh and lay it flat on a sheet tray
2. Combine all the ingredients for the tempeh marinade in a bowl and pour it over the tempeh.
3. Toss marinade with tempeh, cover, and refrigerate for at least 30 minutes.
4. Heat a large skillet on the stove with sesame oil and add a single layer of marinated tempeh.
5. Sear tempeh on all sides until golden brown and slightly crisp, and set to the side.

Stir Fry Vegetables

1. In the same skillet, add broccoli, onion, and bell pepper and stir fry in sesame oil on medium high heat for 5 minutes.
2. Add in zucchini and stir fry all vegetables until full cooked.
3. In a small bowl, add all the ingredients for the miso teriyaki sauce and combine well.
4. Add the seared tempeh and miso teriyaki sauce to the skillet with the vegetables.
5. Stir fry everything together and cook until sauce is thickened. Make cornstarch slurry using your 1 Tbsp cornstarch and 1 Tbsp water. Add slurry 1 tsp at a time to stir fry if the sauce is too thin.
6. Serve with white rice and garnish with green onions.