Teriyaki Tempeh (VG + GF)

Teriyaki Tempeh

I love love looooooove tempeh. Okay, so now you know haha. I only discovered this delicious thing this year. Yes, sorry I know. I’m running behind I guess haha. I tried it about 2 months ago for the first time. I was looking for a healthy, nutritious and protein packed ingredient to add to my meals. Sort of a meat replacement, however you wanna call it.

Then I found tempeh, the perfect solution for this missing ingredient in my meals. The first time I just made up a marinade and it was okay. I started to “perfect” and finally found the perfect balance. But, as stupid as I am, I forgot to write down the amount of all the ingredients haha. So I had to make it once again. And I did manage to get pretty much of the same taste.

Teriyaki Tempeh


Serving 3/4


  • 1 block Tempeh (400 gr)
  • 5 tbsp Soy sauce (Tamari)
  • 3 Tbsp Ketchup
  • ½ tbsp Sesame oil
  • 3 tbsp Sunflower oil
  • 1 tbsp Maple syrup
  • ¼ tsp Pepper
  • ¼ tsp Garlic powder
  • 1/8 tsp Chili powder



  1. Slice the tempeh as thin as possible.
  2. Put all the other ingredients in a bowl and mix.
  3. Coat every slice of tempeh with the marinade; don’t be afraid to get your hands dirty. I’ve put them in a big dish, so I could layer them on top of each other. Making sure every slice had the marinade on both sides.
  4. Cover with cling foil, put in fridge and marinate at least for 30 minutes. The longer, the better.
  5. Bake in batches in the airfryer for 7-8 min on 180 degrees Celsius. (Oven: 8-10 min on 200 degrees Celsius)
  6. When taking out, let them ‘cool’ off for about 5 minutes. They will be crispier when you do this!

And here you’ve your crispy teriyaki tempeh, which goes with almost everything! Like on this delicious sandwich with lettuce and cucumber.




Teriyaki Tempeh


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