Teriyaki tempeh and bell pepper stir-fry over steamed rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Teriyaki tempeh and bell pepper stir-fry over steamed rice

Gluten-Free, Dairy-Free, Vegan

2 Servings, 750 Calories/Serving

20 Minutes

In this fast, gluten-free meal, tempeh and crisp-tender vegetables really sing when they’re tossed with our sweet-and-savory teriyaki blend.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup long-grain white rice
  • ½ pound organic flax tempeh
  • 1 organic red onion
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 organic red or other bell pepper
  • Sun Basket teriyaki blend (coconut nectar - gluten-free tamari - rice vinegar - toasted sesame oil)
  • 2 ounces organic shredded green or other cabbage
  • 1½ teaspoons black sesame seeds

Nutrition per serving

Calories: 750, Protein: 29g (58% DV), Fiber: 14g (56% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 10g, Saturated Fat: 3g (15% DV), Cholesterol: 0mg (0% DV), Sodium: 660mg (28% DV), Carbohydrates: 106g (35% DV), Total Sugars: 30g, Added Sugars: 21g (42% DV).
Contains: Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the rest of the meal.


Start the tempeh

  • Pat the tempeh dry with a paper towel. Crumble or cut the tempeh into 1-inch pieces.
In a large frying pan, combine the tempeh and 1 cup [2 cups] water and bring to a boil. Cover and cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh and transfer to a plate. Wipe the pan dry. While the tempeh cooks, prepare the vegetables.


Prep the vegetables

  • Peel the onion and cut into ½-inch-thick slices.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into 1-inch pieces.


Cook the stir-fry

In the same pan used to soften the tempeh, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the tempeh, season lightly with salt and pepper, and cook, stirring occasionally, until starting to brown, 2 to 3 minutes. Stir in the onion and garlic and cook until starting to soften, 1 to 2 minutes. Stir in the bell pepper and teriyaki blend and cook until the pepper starts to soften and the sauce has thickened slightly, 1 to 2 minutes. Remove from the heat, stir in the cabbage, and season to taste with salt and pepper.


Transfer the rice to individual bowls and top with the teriyaki tempeh. Garnish with the sesame seeds and serve.
Kids Can!
  • Rinse the rice.
  • Crumble the tempeh.
  • Press the garlic (if you have a press).
  • Measure the garlic.
  • Garnish with the sesame seeds.