Vegetable-loaded Asian-style Teriyaki Stir Fry made with a sweet & savory homemade teriyaki sauce. Includes optional tempeh protein addition, plus it’s super easy to personalize with your own favorite vegetables!
This Asian-style Teriyaki Stir Fry is a deliciously satisfying vegan weeknight meal that also only takes about 40 minutes to make. It has a fresh medley of vegetables, then is tossed in a sweet & savory homemade Asian-inspired teriyaki sauce.
Plus it’s also oil-free and a great change of pace from one of our other stir fry favorites – Broccoli Cashew Stir Fry!
How to Marinate Tempeh
Tempeh is optional in this dish, but it’s a great protein boost and super easy to prepare & marinate:
- Make a batch of easy Teriyaki Sauce
- Cut the tempeh into bite-sized pieces
- Combine them together in a bowl and stir to coat
- Set aside to marinate while you prepare the rest of the vegetables
If not using tempeh, simply omit it and prepare the sauce as usual.
Making Your Own Teriyaki Stir Fry
This recipe is super versatile with your own favorite vegetables. Simply use about 8 cups diced/chopped fresh veggies in place of the ones listed in the recipe. (Or even closer to 9-10 cups if not including the tempeh.)
Serve this stir fry as is, paired with brown rice, quinoa, noodles, or even some Easy Baked Tofu. Cashews or peanuts are also a wonderful addition before serving (especially if you omit the tempeh).
Teriyaki Vegetable Stir Fry
- 2 cups fresh broccoli florets
- 1 red bell pepper
- 1 yellow summer squash (or zucchini)
- 4 oz. asparagus (woody stems removed)
- 4 oz. mushrooms (about 1 1/2 cups)
- 3-4 green onions
- 8 oz. tempeh (optional)
- Optional garnish: sesame seeds, cashews, peanuts, green onions
For the Teriyaki Sauce:
- 1/4 cup tamari (or soy sauce, coconut aminos)
- 2 1/2 Tbsp. brown sugar (or 3 Tbsp. maple syrup)
- 1/3 cup vegetable broth or water
- 2 tsp. rice vinegar
- 1-2 cloves garlic, minced
- 2 tsp. ginger, freshly grated (I peel my ginger)
- 1 Tbsp. cornstarch (or arrowroot or other thickener*)
- If serving with rice, quinoa, or noodles, begin cooking that first so it's ready when the stir fry is done.
- Make the teriyaki sauce: in a small bowl, add all sauce ingredients and whisk to combine.
- Tempeh option: if using tempeh, cut into bite-sized pieces and add to bowl with teriyaki sauce. Toss well to coat and set aside to marinate. (Simply omit this step if not using tempeh.)
- Prepare your vegetables: cut broccoli into florets. Dice bell pepper, squash, and asparagus into about 1" pieces. Slice mushrooms.
- In a large skillet/wok over med-high heat, add 1/4 cup water or vegetable broth. (For no-oil stir fry method.) When hot, carefully add broccoli and mushrooms. Saute for 3 minutes.
- Add bell pepper, squash, and asparagus. Stir and saute 4-5 more minutes. (Add a splash more water/broth if the pan dries out and starts sticking.)
- Reduce heat to medium-low. Gently stir the tempeh in teriyaki sauce and add to skillet. Stir well to combine and heat for 5 minutes or until sauce has thickened and veggies are desired tenderness.
- Meanwhile, slice green onions. Add during the last couple minutes of cooking.
- Serve with desired rice, quinoa, noodles, or topped with sesame seeds, cashews/peanuts, etc.
Nutrition Per Serving (Estimate)
If you’re enjoying this Teriyaki Stir Fry, also check out:
Come join The Garden Grazer on Instagram and then share a photo if you make or adapt this! (Also please leave a review & star rating below if you give it a try – your feedback is always very appreciated. Thank you!)