Tempeh Teriyaki Stir Fry Header Image


Total Time
Recipe by Short Girl Tall Order


Tempeh stir fry sauce:

  • 2 Tbsp soy sauce
  • 1 Tbsp hoisin sauce
  • 1 Tbsp maple syrup
  • 12 tsp sriracha (optional, for spice)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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