Cooked - Teriyaki Tempeh And Vegetables

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Teriyaki Tempeh And Vegetables

4.0

1 8-ounce block tempeh

1 medium head broccoli, chopped

1 medium bell pepper, chopped

1 medium or 2 small zucchini, chopped

½ cup low-sodium soy sauce (tamari for gluten-free)

½ cup water

¼ cup brown sugar

2 tablespoons rice vinegar

1 tablespoon sesame oil

3 cloves garlic, minced

½ teaspoon ground ginger

2 tablespoons corn starch

¼ cup cold water

For serving: cooked brown rice, sesame seeds, green onions

Preheat oven to 375ºF. Lightly grease a baking sheet.
Cut the tempeh into ½-inch cubes and place on the baking sheet. Add broccoli, bell pepper, and zucchini to the baking sheet.
In a medium saucepan, add soy sauce, water, sugar, rice vinegar, sesame oil, garlic, and ginger; whisk to combine. Bring to a boil, then reduce heat to low. Simmer for 5 minutes.
To a small bowl, add cornstarch and cold water. Whisk until smooth, making sure there are no lumps. Pour cornstarch slurry into the pot; whisk to combine. Simmer for 5 minutes, until sauce has thickened. Remove from heat.
Pour teriyaki sauce over tempeh and vegetables. Toss to evenly coat.
Bake for 25 minutes.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥘Stir-fry

CuisineAsian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 108 weeks ago

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