Teriyaki Tempeh - Australian School of Meditation & Yoga | ASMY

Teriyaki Tempeh

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Teriyaki tempeh features grilled skewers of tempeh marinated with spices, grilled and served with a lemon-garlic sauce. Delicious and wholesome, this vegan treat is made from fermented soybeans and is packed with readily available nutrition.



  • 300g tempeh, cubed
  • 1 tablespoon oil or ghee


Spice Paste

  • ½ tsp red chillies
  • 3 shallots chopped
  • 2 cloves garlic minced
  • 1 teaspoon coriander powder



  • 1 tablespoon lime juice
  • 1/3 cup peanut butter
  • 100ml coconut milk
  • 3 tablespoon sweet soy sauce


Lemon-Garlic Sauce

  • Juice of 1 lemon
  • 1 clove of garlic crushed
  • 1 teaspoon honey




  • Pound together all the paste ingredients in a mortar and pestle to form a cohesive paste.
  • Heat oil in a pan or wok on medium heat, add spice paste and cook until fragrant (about 3-5 minutes). Add the marinade and stir to combine. Add tempeh cubes and cook until liquid is absorbed.
  • Prepare the lemon-garlic sauce by mixing or blending the lemon juice, garlic and honey.
  • Thread tempeh onto bamboo skewers and grill for about 1-2 minutes on each side.
  • Serve warm on rice with a splash of lemon-garlic sauce.



By Vrndavan Dasi

Founder and Principal of Veda Yoga Teacher Training