Teriyaki Tempeh & Broccoli

Teriyaki Tempeh & Broccoli
Heather Nicholds, C.H.N.

When I was brainstorming recipes to include in my newest book, The Vegan Electric Pressure Cooker, one of the first I came  up with was teriyaki tempeh.

Tempeh is so good with slower cooking techniques to soften and infuse flavor, and a pressure cooker is a great way to get the benefits of cooking for a longer time – but in only a few minutes!

Give it a try, and let me know what you think.

Teriyaki Tempeh & Broccoli

Tempeh is made of soy but is totally different from tofu. It’s a dense patty of cultured soybeans that originated in Indonesia. Like tofu, tempeh needs to have flavor infused into it and also needs to be cooked. Putting it in the electric pressure cooker with bold flavors is a perfect way to quickly create an irresistible meal.
Prep Time10 mins
Cook Time5 mins
Course: Lunch, Main Course
Keyword: pressure cooker, tempeh
Servings: 2 servings
Calories: 336kcal
Author: Heather Nicholds, C.H.N.

Ingredients

  • 1/4 cup tamari soy sauce
  • 1/4 cup water
  • 1 Tbsp olive oil or untoasted sesame oil, optional
  • 1 Tbsp maple syrup or unrefined sugar
  • 1 tsp cornstarch or arrowroot powder
  • 1/2 tsp ground ginger or 1 tsp fresh, grated
  • 1 8-9oz package tempeh cubed
  • 1/2 head broccoli chopped in large chunks

Instructions

  • In your electric pressure cooker’s cooking pot, stir together the tamari, water, olive oil, maple syrup, cornstarch, and ginger. Add the tempeh and broccoli (or put the broccoli in a steamer basket on a trivet to cook above the tempeh, if you like). Close and lock the lid and ensure the pressure valve is sealed, then select High Pressure and set the time for 5 minutes.
  • When the cook time is complete, quick release the pressure, being careful not to get your fingers or face near the steam release.
  • Once all the pressure has released, carefully unlock and remove the lid and toss to combine.

Video

Notes

Serving tip: For a complete meal, serve this dish with cooked quinoa or Cilantro-Lime Brown and Wild Rice (from the Vegan EPC Cookbook), sprinkled with toasted sesame seeds or cashews.
Tried this recipe?Tag me @HeatherNicholds so I can see!

Vegan Electric Pressure Cooker Cookbook

Whether you’re new to veganism, new to pressure cookers, or an old pro at both, I wrote this book to give you some easy and delicious options for quick & healthy weeknight meals. There are just 5 main ingredients, so you don’t need to be fussing with anything complicated. Using an electric pressure is easier than you might think, and can cut your cooking time in half.

Available to order as a paperback or Kindle ebook!

Order the Book

2 Comments

  1. Debbie Chaiken 1 month ago

    This looks delicious and oh so healthy, but I do not have a pressure cooker. How long would it take to cook either in a pan or a pot? Thank you

    • Author
      Heather Nicholds, C.H.N. 1 month ago

      Good question Debbie! what I would most likely do if I wasn’t making this in my pressure cooker, would be to marinate the tempeh in the sauce for at least 30 minutes, and then bake it for about 30 minutes at 350F, until slightly crispy on the outside. You could also simmer it in a pot on the stove, for maybe 20 minutes? And just lightly steam the broccoli, and drizzle it with the leftover marinade – or make a bit more (without the water or oil) to toss in. Let me know if you need more detail on any of that!

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