Slice the tempeh into 1″ thick slices and mix together the stir-fry sauce ingredients in a small bowl. Add 1-2 Tbsp oil to a skillet or wok and turn on the heat. Once the oil is hot, add the tempeh slices in a single layer and cook for 2-3 minutes on each side until browned and crispy.
Once the tempeh is browned, pour in the tempeh stir fry sauce and mix to coat. Cook for about 1 minute until the sauce sticks to the tempeh. Remove the tempeh from the pan and set aside.
In a separate wok (or the same pan, but rinsed), add in 1 Tbsp of oil and turn on the heat. Once the oil is hot, add in the Taylor Farms stir fry veggies. Cook for 5-8 minutes until the veggies are crisp and cooked throughout. While the veggies are cooking, cut a slit in the noodle packet and microwave for 1 minute to soften the noodles.
Next, add the noodles to the pan of cooked veggies and stir fry together for an additional 1 minute. Once mixed, add in the Taylor Farms Teriyaki Sauce and mix everything together for 1-2 minutes.
Remove from the heat and top with the marinated tempeh. Serve immediately!
Leftovers will keep in a closed container in the fridge for 3-4 days.
Please refer to blog post for substitution ideas for the tempeh stir fry sauce.
For a less salty tempeh stir-fry sauce, replace the soy sauce with low sodium soy sauce or replace 1 Tbsp of the soy sauce with vegetable broth/water.