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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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.