How to Make the Perfect Teriyaki Shrimp and Tempeh Stir Fry
Japanese-Fusion · Medium · 30 min · 2 servings
This double protein stir fry combines meaty pan-fried tempeh and succulent shrimp in a glossy homemade teriyaki sauce over steamed broccoli. It is a bold umami-rich dish that shows how plant and animal proteins can work in perfect harmony.
Why this recipe works
This Teriyaki Shrimp and Tempeh Stir Fry recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 490 calories with 46g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 250 g raw shrimp peeled and deveined
- 200 g tempeh cut into cubes
- 2 cups fresh broccoli florets
- 3 tbsp low-sodium soy sauce
- 1 tbsp honey
- 2 cloves garlic minced
Step by step instructions
Step 1: Make the Teriyaki Sauce
Whisk soy sauce, honey, and minced garlic together in a small bowl with 2 tablespoons of water. Set aside. This simple sauce will glaze and caramelize during cooking to create a rich and sticky teriyaki coating.
Step 2: Crisp the Tempeh
Heat a wok over medium-high heat with a tablespoon of oil. Add tempeh cubes in a single layer and cook for 3 to 4 minutes per side until golden brown and crispy on the outside. Remove and set aside on a plate.
Step 3: Cook Shrimp and Broccoli
In the same wok add broccoli florets and stir fry for 3 minutes until bright green and tender-crisp. Add shrimp and stir fry for 2 minutes until just pink. Do not let the shrimp cook through completely at this stage.
Step 4: Glaze and Finish
Return tempeh to the wok with the shrimp and broccoli. Pour the teriyaki sauce over everything and toss to coat. Cook for 2 more minutes until the sauce thickens and becomes glossy and the shrimp finishes cooking through completely.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- tempeh → extra firm tofu pressed and cubed for a softer texture and milder flavor
- honey → maple syrup for a vegan-friendly teriyaki sauce with a slightly different sweetness
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not allowing the tempeh to get properly golden before removing it from the pan which results in a soft and dense texture that does not absorb the sauce well
- Adding the teriyaki sauce too early before the shrimp and vegetables are nearly cooked which causes the sauce to burn on the high heat of the wok
Nutrition facts
Per serving: 490 calories, 46g protein, 28g carbs, 18g fat, 6g fiber.
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