Teriyaki Tempeh and Broccoli



Save to FavoritesPrintJump to Recipe

This post may include affiliate links. Thank you for your support.

A vegan version of beef and broccoli, this one-skillet teriyaki tempeh and broccoli recipe is loaded with flavor and perfect for weeknights when you need to get a healthy meal on the table fast!

Two plates of teriyaki tempeh and broccoli served over rice.

This here is an oldie but goodie tempeh recipe back from my early days of blogging. The photo I originally posted to share the recipe is pretty terrible. <– Feel free to check it out if you need a laugh today.

But despite the photo, several readers still had faith in me, made the recipe and commented about how good it turned out. I remade it just last month, was reminded of its greatness and decided it needed a little upgrade. Beyonce style.

Bowl with rice topped with teriyaki tempeh and broccoli and sesame seeds. A fork is in the bowl.

15 Minute Miracle

This recipe comes together in just 15 minutes and is sure to be a crowd-pleaser in your home! It’s packed with flavor and has a ton of plant-based protein. I’m glad the pictures now reflect how absolutely delicious this recipe is!

Bowl with rice topped with teriyaki tempeh and broccoli and sesame seeds. A fork is in the bowl.

Vegan Beef and Broccoli

This is a healthy, vegetarian/vegan take on beef and broccoli, my Chinese take-out dish of choice growing up. It’s just as delicious and satisfying! And like most of the dinner recipes you’ll find here, this one is pretty easy to toss together — no cooking experience needed. Everything is cooked in one skillet so you don’t have to worry about cleaning a bunch of dishes either. Hooray!

Pieces of teriyaki tempeh cooking in a cast iron skillet. A wooden spoon is in the skillet.

What is Tempeh?

If you’re new to tempeh, welcome. Here’s all you need to know!

Tempeh is a plant-based protein made of cooked soybeans (think edamame) that have been fermented. The fermentation process binds the soybeans into a cake/patty, which is what you’ll find at your local grocery store.

The flavor is usually described as nutty or earthy, but there are different varieties with subtle taste differences. I’ve tried a ton of different kinds of tempeh and the Lightlife brand is my favorite for a few reasons: it’s organic, gmo-free and easy to find in most major grocery stores.

Ingredients measured out to make teriyaki tempeh and broccoli.

Ingredients You’ll Need

  • tempeh – Like I mentioned above, I am a big fan of Lightlife tempeh!
  • nutritional yeast flakes – nutritional yeast adds a delicious umami flavor to the dish so don’t skip it! If you’re unfamiliar, it’s is an inactive yeast made from molasses. It’s yellow in color and can be found in the spice section of most grocery stores. I typically buy the Bob’s Red Mill large flakes.
  • fresh broccoli – I love serving this dish with broccoli but you could substitute for a different vegetable if you’d like.
  • garlic cloves – the perfect flavor base to add to this savory recipe.
  • olive or avocado oil – to sauté the tempeh and broccoli
  • homemade teriyaki sauce – made with tamari (gluten-free soy sauce), maple syrup, garlic, ginger and olive oil.
  • cooked rice, quinoa or cauliflower rice – pick any base you’d like to serve with this teriyaki tempeh.
  • chopped scallions and sesame seeds – for garnish!
Hank whisking together teriyaki sauce in a glass bowl. Garlic, ginger, a measuring spoon and a bottle of maple syrup are on the counter.

How to Make Homemade Teriyaki Sauce

I know it’s tempting to grab a bottle of teriyaki sauce off of the shelf when you’re in the grocery store, but I promise it’s super simple to make at home!

Here’s what you need:

  • olive or avocado oil – adds healthy fats and helps bind the rest of the ingredients together.
  • low sodium tamari or soy sauce – make sure you grab low sodium! This dish can be pretty salty if you don’t.
  • maple syrup – a hint of natural sweetness.
  • garlic cloves and fresh ginger – two spice necessities for this Asian-inspired sauce!

Simply whisk all of the ingredients together and you have homemade teriyaki sauce!

Teriyaki tempeh and broccoli in a cast iron skillet. A cloth towel is under the skillet. A bowl of rice, a wood spoon and bowls and forks are beside the skillet.

How to Serve This Dish

The choice is yours for how to serve this up! I like serving the tempeh over a base of rice, quinoa or cauliflower rice. For added flavor and to bring the entire dish together, I recommend garnishing with sliced green onions and sesame seeds!

Bowl with rice topped with teriyaki tempeh and broccoli and sesame seeds. A fork is in the bowl.

More Tempeh Recipes

More Teriyaki Favorites

Be sure to check out my guide for how to cook tempeh as well as all the full collection of tempeh recipes here on EBF.

Want to save this recipe? Enter your email below and we’ll send the recipe to your inbox. Plus you’ll get great new recipes every week!
4.35 from 119 votes

Garlic Teriyaki Tempeh and Broccoli

A vegetarian version of beef and broccoli, this one-skillet teriyaki tempeh and broccoli is loaded with flavor and perfect for weeknights when you need to get a healthy meal on the table fast!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3


  • cup olive or avocado oil, used as needed
  • 1 8 oz package of tempeh, cut into ¼ inch strips
  • ¼ cup nutritional yeast flakes
  • ½ pound fresh broccoli, chopped into bite-size florets
  • 4 garlic cloves, minced
  • cooked rice, quinoa or cauliflower rice for serving
  • chopped scallions and sesame seeds, for garnish

Teriyaki Sauce:

  • 1 Tablespoon olive or avocado oil
  • ¼ cup low sodium tamari or soy sauce, see note**
  • ½ Tablespoon maple syrup
  • 2 cloves of garlic, minced
  • ½ teaspoon fresh ginger, grated or minced


  • Whisk together all ingredients for the teriyaki sauce in a small bowl and set aside.
  • In a large skillet over medium-low heat, add 1-2 teaspoons of oil. Once hot, add tempeh strips and brown, adding more oil, a little at a time, as necessary to keep the pan from drying out. You’ll want to cook the tempeh for about 3-4 minutes per side.
  • Once tempeh is golden brown in color, add teriyaki sauce and nutritional yeast to the pan. Toss to coat the tempeh.
  • Add broccoli florets and garlic into the pan. Sauté/simmer mixture for about 10 minutes, turning occasionally. If the pan seems dry, you can add a splash of water, 1 Tablespoon at a time. You can also cover the pan to help the broccoli steam.
  • Remove from heat once broccoli is tender-crisp and bright green in color. Serve immediately over ½ cup brown rice with scallions and sesame seeds as a garnish.


  • Salt: This dish can be a little on the salty side if you don’t use low-sodium tamari or soy sauce. If you want to cut back on the sodium, you can replace 2 Tablespoons of  the tamari/soy sauce with vegetable stock.


Serving: 1/3 of recipe without rice | Calories: 331kcal | Carbohydrates: 21g | Protein: 21g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 16g | Sodium: 981mg | Fiber: 5g | Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch/Dinner
Cuisine: American
Keyword: teriyaki tempeh
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
Chicken fajita filling on a sheet pan with a wooden spoon. Tortillas are resting on the bottom of the sheet pan.
Get Your FREE High-Protein Meal Plan
Struggling to eat enough protein? Subscribe to my email list and I’ll send you a 3-Day High-Protein Meal Plan with a Shopping List!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I am definitely passing this recipe on to my Mom. She is a strict vegetarian and will love this one. Looks amazing and easy to prepare.

    1. This Julie! It’s so easy and perfect for weeknights because it only takes about 20 minutes to whip up.

  2. Love this! I’m meal planning for this week as we speak and I think I’m going to add this to the menu. Unfortunately I’m allergic to broccoli (sad face) so I’ll prob use other stir fry veggies. What is the benefit of using nutritional yeast flakes? I’ve never used them before but see them a lot in veg recipes!

    1. Nutritional yeast flakes add a cheesy, nutty, savory flavor and a little texture. They’re also a great source of B-12, which is hard for vegans to get! You can find nutritional yeast at health food stores near the spices or in the bulk bins. Or you can get it online. Hope this helps.

  3. This is so good and is so easy to make! I will definitely be making this a lot more. It is also very good left over. I had it over quinoa the next day for lunch and it was perfect!

  4. 5 stars
    I made this tonight. It was delicious! Didn’t change a thing. This recipe is a keeper. Thank you!

  5. 5 stars
    Cooked this last night for my post workout meal. This recipe is dope! I’m on a slow but steady process taking meat out of my diet. It blows my mind when I discover this kind of recipe that helps me to take out meat from my diet. Thanks!

  6. 5 stars
    I haven’t made one of your recipes in far too long, so happy to put you back in our rotation!!! Made this last night, was my husbands first time trying tempeh and he loved it! Thanks, will be coming back more often again 🙂

    1. Yay!! So glad you’re back and I’m happy to hear the hubby enjoyed this tempeh dish. It’s one of my favorites!

  7. 5 stars
    Came across your blog through a Google search for “what to make with tempeh.” Sooooo glad I did. This was amazing! The nutritional yeast gives the sauce a great thickness! I added some red pepper flakes and black pepper for a little heat. Thank you for the recipe!

  8. 5 stars
    I made this tonight and it was delicious and easy. The tempeh had a great texture. This recipe is definitely added to my weekly rotation.

  9. I love all your tempeh recipes they are easy minimal ingredients and great for meal prep! Please keep the Tempeh recipes coming!!

  10. Is there something I can use in lace of the nutritional yeast? Or can I just leave it out?

    1. If you can’t find nutritional yeast you can simply leave it out. I don’t feel like there’s a good substitute for it.

  11. Simple + super yummy! Will definitely add these to my staples! I steamed my tempeh for 10 mins prior to adding it to the frying pan + doubled the sauce as I added more broccoli!

  12. The directions are confusing can you please tell us do we mix the nutritional yeast to the sauce and do you cook the broccoli and tempeh together? Lost in the USA

    1. Hi Cheryl. You add the nutritional yeast and the sauce into the pan at the same time. Once the tempeh is golden brown in color you add the garlic and broccoli to the pan with the tempeh and continue cooking. Hope this clears things up a bit! Let me know if you try the recipe. 🙂

  13. 5 stars
    I found this recipe last week and have made it twice since then. I always have these ingredients on hand and never thought to use them this way. I have to omit the ginger due to a severe allergy but it still tastes great without it. Love it!

  14. 1 star
    Have to say I found this recipe way too salty for my family and I. Maybe I shouldn’t have used all the sauce but if you do, be prepared for a super hit of saltiness, I should have realised 1/4 cup of soy sauce plus the salty yeast for two people was too much.

  15. Oh my gosh! This was DELICIOUS. I used Bragg’s Liquid Aminos instead of the soy and maple combo and my roommates and I all loved it. Thanks for sharing!

    1. Yay!! I haven’t ever tried freezing it, but I have a feeling it would freeze well. If you try it, let me know. 🙂

  16. 4 stars
    I’ve made this dish twice. Easy and tasty and healthy, One time I air fried some frozen broccoli. Worked great.

  17. I’m so happy I found this on google. I made it tonight for dinner and it’s so easy and inexpensive to make. Turned out delicious!!! I’m so adding this to my dinner rotations for quick weeknight meals

    1. Oh, Teresa! One last thing — would you be open to leaving another comment with a star rating for the recipe? The star ratings are really helpful for SEO and they help other people who are searching on Google find my recipes. 🙂

  18. Just made this tonight for dinner with a side of Quoina sautéed with carrots,onions and celery and vegetable juice

    1. Hi Turia, I’m so happy to hear that you enjoyed this recipe. Thank you for taking the time to come back and leave a comment (and star rating). I so appreciate it!

    1. Thank you so much for trying this recipe, Robert. I am glad you enjoyed it! And thank you for coming back to leave a comment and star rating. I really appreciate it!

  19. I would like to try this recipe, but I don’t want to buy nutritional yeast flakes. Can I just leave it out or is there something I can substitute? I am not vegetarian so I have no restrictions. Thanks.

  20. I was looking for a super simple, easy tempeh recipe and i’m so glad I came upon this recipe. It’s so easy and soo tasty! It was a hit with everyone who had it.
    I had some left overs and it tasted even better the next day which makes me to believe it would be tastier if I had let the tempeh marinade in the teriyaki sauce!

    1. Yay!! This makes me so happy to hear. And yes, marinating tempeh is the best so it has extra time to soak up all the flavors of the sauce.

  21. 5 stars
    I recently went vegan and bought a whole bunch of tempeh and tried your recipe. It is very delicious! I have one question though; because maple syrup is very expensive, would it be possible to substitute it with pancake syrup?

    1. Hey Vanessa! I’m so happy to hear that you enjoyed this recipe. And thank you for coming back to leave a comment + star rating, I so appreciate it. As a substitute for the maple syrup, I would use honey. 🙂

    1. Yay!! So glad you liked this recipe, Marina! Thanks for coming back to leave a comment and star rating. It means the world to me. <3

  22. 1 star
    I was looking forward to this dish..being a vegan I’m forever trying out new recipes. I’m a stickler to following recipes but unfortunately I found a real clash between the nutritional yeast and teriyaki sauce. i couldnt finish the dinner, the clash was just too overpowering. I may try this dish again without the yeast though.

    1. Hey Cristina – So sorry to hear that you didn’t like the flavors in this dish. You can definitely leave out the nutritional yeast if you didn’t love it in this recipe.

    1. Oh no!! Did you add any extra salt to the recipe? You could try coconut aminos instead of the tamari next time to see if that helps.

  23. 5 stars
    Just what we needed! I halved the amount of soy and subbed vegetable stock. Also added capsicum, carrot, mushroom and used broccolini instead of broccoli x

    1. Yay! So glad this recipe turned out for you, Lee. Thanks so much for coming back to leave a comment and star rating. It means the world to me. <3

  24. This made a great Lenten supper. We added shitake mushroom caps, sliced, for extra protein. Served it all over white rice.

    1. So glad you enjoyed this recipe, Pam!! Thanks for trying it and for coming back to leave a comment. I really appreciate it!

  25. 5 stars
    Lovely and quick recipe! I did 1/2 the amount of amino braggs just in case it was too salty. Perfect for a quick lunch:)

    1. I’m so glad you enjoyed this recipe, Bridget! Thanks for trying it and for coming back to leave a comment + star rating. I so appreciate it!

  26. 5 stars
    It was delicious! You were right about low sodium soy sauce – I’ll remember that for next time! 😆. Thanks Brittany!!

    1. Ahh yay! I’m so glad you enjoyed this recipe, Sabrina. Thanks for trying it and for coming back to leave a comment and star rating. I so appreciate it!

  27. 5 stars
    YUM! Another grand slam. Had 4 small parsnips I needed to use so I pre-cooked them in small dice in same pan on Med-high for about 6 mins, removed them, lowered heat to Med-low & proceeded with the recipe. Delicious!

    One question? About How long are you cooking the tempeh to get it golden brown? Just a wondering because they broke up a bit.

  28. 4 stars
    Made this for our main meal today, served over some brown rice.
    Definitely verged on a bit salty, so will make it with the veg broth substitution next time we make it — already was using low-salt tamari.
    Really a nice yummy meal!

  29. 5 stars
    Great recipe! I’m always on the lookout for healthy, easy meals with high protein, and this ticks all of those boxes. I added some red chili flakes for heat and it’s a winner.

    1. Yay! That makes me so happy to hear, Leah. I’m so glad this recipe was a hit! Thanks for making it and for coming back to leave a comment + star rating. I appreciate it. <3

  30. 5 stars
    You know when something is soooooo tasty you don’t even want to brush your teeth? That’s how good this Garlic Teriyaki Tempeh And Broccoli recipe was.

    As I’m writing this I’ve just decided I’m having it again tomorrow night.

    So frickin’ delicious and so easy.

    (P.S. I roasted the broccoli instead of frying it because I didn’t have a big enough skillet and mixed it with some crushed chilli. I also used powdered ginger because I forgot to buy it fresh.)

    Thanks so much!!!!

    1. Ahh that makes me so happy to hear! So glad this recipe was a hit. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

  31. 3 stars
    A little to salty. I poured off the soy sauce liquid and added a can of full fat coconut milk! Tasty!

  32. 5 stars
    I’ve never had tempeh before, but wanted to try it and found your recipe. It was delicious and I’ll definitely be making it again and checking out some of your other recipes too! I crushed my garlic and added chili flakes.

    1. Ahh yay!! So glad you enjoyed this recipe, Brooke. Thanks for making it and for coming back to leave a comment + star rating. I really appreciate it. <3

  33. 5 stars
    I love your recipes except for one thing! They include completely unnecessary carbs. You don’t need a piece of toast with eggs or add a side of rice with every meal.

    If it’s part of the dish’s flavoring and texture, definitely add the grain! But if it’s not part of the mixture, there is absolutely no reason to add a grain “on the side” or “serve over rice.”

    Even though you can clearly omit t the extra grains from your recipes, it’s still disheartening to see a health food blogger perpetuate the idea that you need to randomly add grains to every meal even when it’s not in the recipe.

    It can really mislead people and be the reason they aren’t losing weight on your recipes.

    I would love to see more dishes that DON”T include the extra starchy rice or toast in the pictures. Even if they are labeled as “optional,” it’s healthier and more helpful to not suggest it all together, and show people that the dish on its own is perfectly edible.

    If people add extra sugar or add a side of rice, that’s on them. But I feel uneasy about suggesting it on your blog. It’s almost sickly sweet to look at as a truly healthy, whole food person.

    It’s like making a perfectly healthy smoothie and then dumping a bunch of sugar in it! It’s just way too much sugar for a perfectly flavorful and delicious recipe. The practice of sweetening everything and dogmatically adding a complex carb to every meal really misleads people and isn’t a healthy practice.

    1. Hey Kristen – In a lot of my recipes I give people options on how to turn them into full meals with sides because I feel it is helpful to show how I like to serve my recipes so they can get ideas. My recipes are not meant to promote weight loss, but instead to promote a well balanced approach to food and healthy eating. The sides are always optional and people can make the recipes their own to fit their diet, but sometimes the sides I feature include rice or carbs because I eat carbs in my daily life. I also do mention cauliflower rice a lot (like in this recipe), which is a low-carb option for rice.

      1. 5 stars
        I for one appreciate that you include complex healthy carbs in your recipes. I aim for 50 % of my calories from carbs. I made this tempeh dish with sprouted red rice and it was delicious and nutritious. Populations who live the longest eat plenty of healthy carbs.

      2. 5 stars
        Pls keep posting ur carbs. I eat carbs n i enjoy how u combine the meal. If people dont eat carbs they can eliminate them. Ur doing a great job. Keep creating.

  34. 5 stars
    hi!! i made this for my whole (meat eating) family to try to convince them how good veggie food can be & they LOVED it! thank you so much for sharing such a nice recipe:))
    p.s. i used coconut aminos instead of soy sauce and it was the perfect amount of salty

    1. Ahh yay!! That makes me so happy to hear. I’m glad this dish was a hit. Thanks for making it and for coming back to leave a review. I really appreciate it. 🙂

  35. 5 stars
    Thank you for this recipe! This was my first time making tempeh. It was so easy and delicious! Thank you also for the heads up on the saltines. I reduced the Liquid Aminos a little and replaced that part with a little water and it was still very flavorful. After I had it plated with brown rice, I used Sambal Oelek as a condiment.

    1. I’m so glad you enjoyed this dish! Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂

  36. 4 stars
    I enjoyed this recipe however I felt there needed to have more sauce so the broccoli could soften more. I had to add a little vegetable broth.. Loved the taste however and served with quinoa.

  37. 5 stars
    One of my favorites! A weeknight staple. Don’t try to cut corners and use store bought teriyaki sauce, too salty! The recipe’s sauce is PERFECT, quick & easy. Substituted bok choy for broccoli tonight and it was just as tasty.

    1. So glad you’re loving this recipe, Emily. Thanks for coming back to leave a review. I so appreciate it!

  38. 4 stars
    I really liked this recipe but I found that when I added the sauce to the pan it dried out very quickly. Is there any way to keep that from happening?

    1. You could try adding a splash of water to the pan to help it from drying and sticking! Also, how high did you have the temp of the pan? That could have been the reason for it drying out quickly.

  39. 5 stars
    We made this recipe tonight and loved it. It was the first time trying tempeh and it was excellent as well. Yum!

    1. Yay!! I’m so glad this recipe was a hit, Jackie! Thanks for making it and coming back to leave a review. It means the world to me!

  40. Love the idea of your recipe. Just one thing that my country couldn’t get nutritional yeast flakes. Can it replace by other ingredients such as miso?

    1. Hey Michele – I wouldn’t recommend it because miso pretty salty and the recipe is already salty from the tamari. There isn’t really a good sub for the nutritional yeast, unfortunately.

  41. 5 stars
    This was only my second time making tempeh and I LOVED your recipe! Hubby loved it too. So moist and flavourful! So easy too, no steaming, nice and quick. Thanks for such a delicious and simple recipe, will be making this again and again!

  42. 5 stars
    Truly easy, quick, and delicious – we loved it! The sauce is so flavorful. Thank you for saving our weeknight dinners!

    1. Yay! So glad you enjoyed this recipe, Melanie! Thanks for tying it and for the review. I so appreciate it!

  43. 5 stars
    Made this for the first time tonight and we loved it! We are already tempeh fans but this sauce is really tasty. This recipe is going into regular rotation at our house. Thanks for sharing it!

    1. Woo!! So pumped you loved this recipe, Karen. Thanks for making it and for the review. I so appreciate it!

  44. 5 stars
    Such an excellent recipe! Easy to switch up or add veggies and fruit, and I left out the nutritional yeast. Definitely adhere to her advice to use low sodium and I suggest no salt on your rice/quinoa.

    1. I’m so glad this recipe was a success, Kara! Thanks for trying it and coming back to leave a review. It means the world to me!

  45. 5 stars
    I make this recipe whenever I need a quick, easy, yet delicious and healthy dinner. I add julienned carrots for some bright colour and some sweetness, as well as snow peas

    1. Woo!! So glad this recipe has been a hit, Katheryne! Love the addition of carrots and snow peas. Thanks so much for the review!

  46. 5 stars
    I don’t think I’ve ever left a recipe rating or review but this was AMAZING!! It will definitely be going in the meal rotation!

    1. Ah yay!! So pumped to hear this recipe was a hit. Thanks so much for the review, Lindsey. I so appreciate it!

  47. 5 stars
    I’m new to eating like this and normally very picky but I got to say this is the best even not vegan I’ve ever had. I will never buy another type I will always use this recipe! I’m truly amazed! I’m now going to try tofu with that too.

    1. Woo! I’m so glad you like this recipe, Ashli! I bet it would be delicious with tofu. Thanks for making this recipe and coming back to leave a review, I appreciate it so much!

  48. 5 stars
    First time trying tempeh and my husband and I loved it! Served over cauliflower fried “rice”.

    1. Yay! So glad it was a hit for you, Joselyn. Thanks for sharing your review, I appreciate it so much.

  49. Hi,
    Thank you for the recipe. This was my first time using tempeh.
    Could you please give some guidelines on how long to saute the tempeh before adding the teriyaki sauce. What texture should the tempeh be? Should it have a crust?
    Also, do you mix in the nutritional yeast into the teriyaki sauce before adding it to the pan or add it in dry.

    The sauce was delicious. Loved the flavor with the broccoli. I chose your recipe because it was nice to have a small amount of sweetner for the sauce. Thank you

    1. Hi Deborah, great questions! For cooking the tempeh I’d aim for about 3-4 minutes per side or until the tempeh is golden brown and touch crisp. For the nutritional yeast you just add it in at the same time that you add the sauce. Hope this helps!

    1. Hey Amy – So glad you love this recipe. I would imagine the sauce would freeze just fine. Let me know if you try it!

  50. 3 stars
    My problem was getting the broccoli to cook. I had to add some water otherwise there was little sauce. It took longer than 10 minutes I’m afraid.

    1. Hi Judy – I am so sorry to hear that you had a problem with the broccoli cooking completely. Did you change anything about the recipe?

    2. 5 stars
      I did have the same problem with the broccoli not cooking and the sauce cooking out, so I added 1/4 cup of water and put a lid on for 3 minutes to let it steam a bit first, then I took the lid off and let it sauté for the remaining 7 min.

        1. 5 stars
          I am surprised this recipe doesn’t have 5 stars. I’ve made it countless times and the flavor reminds me of beef and broccoli I ate growing up. Love this recipe so much. Making it for the second night in a row. Thanks for sharing!! 🙂

          1. WOO! This means so much to me Kendall. I am so glad you’re loving this recipe and it turned out great for you. Thank you for sharing your review & star rating, I truly appreciate it!

    1. Hi Mariamena – No you do not boil the tempeh, you’ll want to cook the tempeh in a pan for 3-4 minutes or until the tempeh is golden brown and touch crisp before adding the sauce. Hope you enjoy this recipe!

  51. 5 stars
    I’ve made this recipe 3 or 4 times now, it is so easy to put together and very tasty. The only problem is that it’s so good we never have any leftovers!! Thanks for a fantastic and simple vegan recipe.

    1. Ah this is great, Ellie! I am so glad that this recipe is such a hit! Sound like it would be worth doubling so you can have leftovers for the next day (which are also incredible!). Thanks for your review + star rating, I so appreciate it!

  52. 5 stars
    I’ve recently gone plant based and have been searching for a substitute for my favorite teriyaki chicken/beef dishes. This is IT! So delicious and packed with those flavors I love. A touch heavy on the garlic for me, I think I leave out the extra added with the broccoli next time. I’m so grateful for this dish, thank you!!!

    1. AHH this is the best, Polly! I am so excited that you are loving this recipe. Thank you for sharing your review + star rating, it means so much to me!

  53. Hi there! This sounds so yummy. It’s my first time cooking tempeh, so I’m really excited.
    Is it possible to use frozen broccoli for this? Is there anything you’d do differently if so? Thank you!

    1. Hi Jillian – Sure! You could use frozen broccoli, I would maybe recommend steaming it separately before adding it to the pan or your sauce will be too watered down. Let me know how this recipe turns out and enjoy!

  54. 5 stars
    this is a new staple for us!! so fast and so delicious! we have tried with broccoli only but have also added carrots and mushroom! so yummy!!! thank you for sharing this:)

    1. YAY! This is the best, Barbara. I am so glad you are loving this recipe. Thank you for sharing your review & star rating, it means so much to me!

  55. As is this recipe did not turn out right. Next time I will try to steam the tempeh, I just googled and it is recommended. The tempeh was VERY bitter. We had to trash it all.

    1. Oh no! I am so sorry to hear that, Darcie. What brand did you use? I have never had my tempeh come out bitter before.

  56. Tasty but needs tweaking as others commented. Low-sodium tamari isn’t enough as the sauce reduces so the saltiness increases. I added 1 tbsp dark brown sugar but it wasn’t enough. The sauce quantity should be doubled or tripled but that’s my preference. Next time I’ll steam the tempeh first as others shared it was missing because I think it’s why mine tasted bitter too.

    1. Thank you so much for your feedback, Cece. What type of tempeh did you use? Curious because I haven’t had this issue before.

  57. This recipe was excellent! I was surprised how different making my own teriyaki sauce would be. I like it so much better! I had mine over quinoa and my husband had his over rice and the only thing I would do next time is whip up more sauce! It was delicious!

    1. Amazing! I am so glad you’re loving this recipe and it turned out great for you, Lisa. The sauce is SO good, you can never go wrong with extra. Thanks for sharing your review & star rating, it means so much to me!

  58. 2 stars
    Very disappointing recipe. I don’t know how it got a 4.3 rating. My wife and I cook a lot and have for years. We’ve been cooking vegan for over 3 years. I would certainly not make it again. it’s high in sodium even using low sodium soy sauce. My biggest complaint however was a lack of flavor.

    1. Hi Richard, I am so sorry to hear that this recipe did not turn out for you. Did you change anything about the recipe? It definitely shouldn’t be lacking in flavor.

  59. 5 stars
    Loved it! Not lacking in flavor at all! I love the way the nutritional yeast coated the tempeh. I will definitely save this recipe for the future.

    1. Yay! I am SO glad you’re loving this recipe and it turned out great for you, CJ! Thanks for sharing your review & star rating, I really appreciate it!

    1. Hi Mirjam – I haven’t tried subbing Marmite for the nutritional yeast, but after googling, it should work, you’ll just want to use LESS marmite as it is much stronger than the nutritional yeast. Let me know how this recipe turns out for you!

  60. It certainly does! Thanks for the response! I’m making this tonight (without the yeast flakes though because I just saw your comment back!)