Recipe of the Week: Teryaki Tempeh Bowls with Snap Peas & Peppers

Recipes  / 

Bite-sized pieces of tempeh are pan fried until golden and then coated in teriyaki sauce.  And YES, you can use store-bought teriyaki! I jazz mine up by adding fresh garlic, ginger and a bit of lime juice. This quick and easy dish incorporates a variety of flavors: sweet, salty and a pinch of acidity, all coming together in about 30 minutes which is always a win for me! 


Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 4 servings



For the Rice:

1 ½ cups jasmine rice (rinsed and strained)

2 ¼ cup water

¾ tsp salt


For the Tempeh:

1 (8 oz) package tempeh

2 tbsp avocado or vegetable oil

¼ tsp salt

½ cup teriyaki sauce

2 tbsp lime juice

2 cloves garlic, minced

½ tsp minced ginger


For the Veggies:

2 bell peppers, sliced into ½ inch strips

1 cup snap peas

1 tsp avocado or vegetable oil

¼ tsp salt




Add all the ingredients for the rice to a rice cooker or small pot. Turn rice cooker on, or bring pot up to a boil, then lower to a low flame, cover and cook for 20 minutes until done.

Tear tempeh into bite-sized chunks with your hands. 

Heat up 2 tablespoons of oil in a small pan. Once the oil is hot, add the tempeh chunks and fry them until golden-brown on one side. Flip the tempeh and allow to get golden on the other side. Lift the tempeh out of the oil with a slotted spoon and place on a plate lined with a paper towel. Sprinkle with ¼ tsp of salt.

Wipe the same pan clean and heat the teriyaki sauce, lime juice, garlic and ginger over medium-high heat. Bring to a boil, then reduce to a simmer for about 2-3 minutes so it is sticky enough to coat the tempeh. Remove from heat and set aside for a few minutes while you quickly sauté the peppers and snap peas.  

Heat 1 tsp oil in a sauté pan.

Add the snap peas and sauté for 1 minute, stirring often.  Then add the peppers and sauté for another minute.  Sprinkle with salt and set aside.

Place the fried tempeh in the sauce and stir well to coat.

To serve, place rice in the bottom of a bowl, top with tempeh, veggies and any additional toppings of your choice. 

Recipe from Chef Deniz Vergara of Gourmet Mami

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