Teriyaki Tempeh Stir Fry

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  • 1 pound Tempeh, cut into 1/4 inch-thick slices
  • 2 Tablespoons Grapeseed oil, or any high-heat oil such as canola or peanut oil
  • 3 cups Kale, stems removed, leaves chopped
  • 1/2 cup Carrot, julienned
  • 1/2 cup Frozen shelled edamame
  • 3/4 cup San-J Teriyaki Sauce


Servings: 4

In a large frying pan or a wok, heat oil over high heat. 

Add the tempeh and cook until golden brown and crispy. Add the vegetables and sauté for about 1-2 minutes. Pour the San-J Teriyaki Sauce into the pan and cook, stirring occasionally for about 2-3 more minutes.

Serve with white rice.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

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