Shortcut Saturdays: Teriyaki Tempeh with Vegetable Fried Rice

Two bowls of food with chopsticks on them.

Tempeh is loaded with protein, fiber, and iron. Due to the fermentation process,  it contains live probiotics that help support gut health. Affordable and versatile, you really cannot lose!

Finding the right recipe is important. If not prepared properly, mild flavored tempeh can be less than tasty. That’s why all my recipes are tested by friends, family, and me! And I like to think I have good taste:)

  • Author: Lori
  • Prep Time: 20 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 40-45 minutes
  • Yield: 4 servings 1x
  • Category: Dinner, Lunch
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegan


Units Scale
  • 2 8ounce packages Lightlife tempeh, original (not three grain)
  • 1 20ounce package Whole Foods 365 Vegetable Fried Rice
  • 1 tablespoon olive oil
  • 2 teaspoons sesame oil
  • 1 1/2 tablespoons fresh lime juice (about 1/4 large lime)
  • 1 tablespoon turmeric
  • 1 tablespoon cornstarch
  • 1/2 to 3/4 cup Veri Veri Teriyaki sauce

Optional Garnishes:

  • Sliced fresh scallion tops (the green part)
  • Black sesame seeds
  • Grated fresh ginger
  • Toasted coconut flakes


  • Rinse tempeh and break into bite-size chunks.
  • Steam for 15-20 minutes to remove any bitterness.
  • Heat olive and sesame oils in a large skillet over medium heat.
  • Add tempeh and cook on one side until lightly browned. Use tongs to turn and brown other side.
  • Squeeze ¼ large lime over tempeh or drizzle with fresh lime juice.
  • Sprinkle with turmeric and cornstarch. Turn pieces of tempeh gently with tong to coat evenly.
  • Continue to cook over medium heat for 3-5 minutes. The tempeh will turn golden brown.
  • Add the teriyaki sauce and stir gently to incorporate.
  • Remove from heat and transfer tempeh to a large bowl or storage container; cover to keep warm.
  • Use the same skillet to cook the vegetable fried rice. Do not rinse or wipe the skillet. The flavor of the sauteed tempeh will flavor the rice.
  • When rice is cooked add the tempeh and stir gently to combine.


I included brand names of several key ingredients. Feel free to substitute other brands that you prefer or have on hand.

The sodium content of teriyaki sauce can be very high so check labels. You can also just use low sodium soy sauce and a small spoonful of brown sugar.

Turmeric has wonderful anti-inflammatory properties so I used a whole tablespoon. It gives the tempeh a lovely golden hue. Cut back to 2 teaspoons if you like.

Don’t skip the cornstarch. It creates a light coating similar to battered and fried Chinese food without the extra fat and calories.