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Teriyaki Tempeh and Broccoli

Teriyaki Tempeh and 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.
Course Main Course
Cuisine Asian
Keyword Teriyaki Tempeh
Prep Time 10 minutes
Cook Time 5 minutes
Yield 2 servings
Calories 336 kcal


  • 1/4 cup tamari or soy sauce
  • 1/4 cup water
  • 1 tablespoon olive oil or untoasted sesame oil
  • 1 tablespoon maple syrup or unrefined sugar
  • 1 teaspoon cornstarch or arrowroot powder
  • 1/2 teaspoon ground ginger or 1 teaspoon grated peeled fresh ginger
  • 1 (8- or 9-ounce) package tempeh cubed
  • 1/2 head broccoli cut into pieces


  1. 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.
  2. When the cook time is complete, quick release the pressure, being careful not to get your fingers or face near the steam release.
  3. Once all the pressure has released, carefully unlock and remove the lid and toss to combine.

Recipe Notes

Recipe reprinted with permission from The Vegan Electric Pressure Cooker Cookbook by Heather Nicholds.