Baked Peanut Tempeh (Easy Recipe!)

User Reviews

5.0

12 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    15 mins

  • Total Time

    35 mins

  • Servings

    6 servings

  • Calories

    302 kcal

  • Course

    Main Course

  • Cuisine

    Asian

Baked Peanut Tempeh (Easy Recipe!)

A quick peanut sauce marinade turns this basic baked tempeh into a flavorful main dish. Delicious served with rice, on top of salad, and in sandwiches and wraps. Vegan, oil-free, gluten-free, and only 7 ingredients.Note: This makes just enough peanut sauce to coat the tempeh. If you want extra sauce for drizzling on the finished dish, make 50 - 100% more. Then scoop a portion of the sauce into a separate bowl and set aside.

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Ingredients

Servings

Tempeh:

  • 16 ounces tempeh

For the Peanut-Lime Sauce:

  • ½ cup natural salted peanut butter I used crunchy but smooth works, too!
  • 2 tablespoon tamari Or soy sauce if not GF.
  • zest from half a lime, about 1 teaspoon
  • 3 tablespoon lime juice
  • 3 tablespoon maple syrup
  • 2 cloves garlic, zested or minced
  • 1 teaspoon crushed red pepper flakes Or less, to taste.
  • 1 to 2 tablespoon water, for consistency

Optional garnishes:

  • fresh cilantro
  • additional lime zest and/or juice
  • chopped roasted peanuts
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Instructions

  1. Preheat oven to 375°F, and line a baking sheet with parchment paper. As mentioned above, feel free to steam the tempeh for a few minutes first to reduce the natural bitterness. If you're short on time, it may help to know that we don't find steaming necessary in this recipe.
  2. In a medium bowl whisk together the peanut butter, tamari, lime zest and juice, maple syrup, garlic, and red pepper flakes, if using. Set aside.
  3. If your tempeh came in 8 ounce rectangles, you can follow instructions below for cutting into small, thin triangles (this makes 32). Otherwise, cut the tempeh into any thin shape you like. Cut each 8 oz. rectangle of tempeh into 4 equal-sized rectangles. Stand one rectangle up on its side and slice down length-wise to create two thin rectangles. Stack them, and slice on the diagonal so that you have 4 triangles. Repeat with the rest of the tempeh.
  4. Dredge each piece of tempeh in the thick peanut sauce, covering it well but not using SO much sauce that you run out. Place tempeh on the baking sheet, leaving some room around each piece.
  5. Bake for 20 to 22 minutes or until piping hot in the center. Serve with rice or noodles, fresh cilantro and lime wedges.

Notes

  • Store leftover tempeh in the refrigerator for up to 5 days.

Nutrition Information

Show Details
Serving 5.3pieces Calories 302kcal (15%) Carbohydrates 18g (6%) Protein 21g (42%) Fat 18g (28%) Saturated Fat 3g (15%) Cholesterol 0mg (0%) Sodium 364mg (15%) Potassium 503mg (14%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 3.7IU (0%) Vitamin C 2.5mg (3%) Calcium 111mg (11%) Iron 1.49mg (8%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 302 kcal

% Daily Value*

Serving 5.3pieces
Calories 302kcal 15%
Carbohydrates 18g 6%
Protein 21g 42%
Fat 18g 28%
Saturated Fat 3g 15%
Cholesterol 0mg 0%
Sodium 364mg 15%
Potassium 503mg 11%
Fiber 5g 20%
Sugar 9g 18%
Vitamin A 3.7IU 0%
Vitamin C 2.5mg 3%
Calcium 111mg 11%
Iron 1.49mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

12 reviews
Excellent

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