Baked Peanut Tempeh (Easy Recipe!)
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
302 kcal
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Course
Main Course
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Cuisine
Asian
Baked Peanut Tempeh (Easy Recipe!)
Description
This recipe starts by cutting tempeh into small, thin triangular pieces to increase the surface area for sauce absorption. The peanut-lime sauce blends natural peanut butter, tamari soy sauce, lime zest and juice, maple syrup, minced garlic, and crushed red pepper flakes, creating a rich, balanced glaze. The tempeh pieces are dredged in this thick mixture to coat thoroughly before being arranged on a parchment-lined baking sheet.
Baking at 375°F gently cooks the tempeh through while allowing the sauce to set and caramelize slightly on the surface, adding texture and intensified flavor. The lime juice and zest contribute a bright contrast to the creamy peanut flavor and sweet maple syrup notes, while the red pepper flakes add mild heat.
The tempeh can be garnished with fresh cilantro, extra lime, or chopped roasted peanuts for additional texture and fresh herbal aroma. The dish serves well as a protein component in bowls, salads, or with steamed vegetables and grains.
Leftovers keep well refrigerated up to five days, making this a convenient make-ahead dish. Steaming the tempeh briefly before baking can reduce any natural bitterness, although it is optional.
Ingredients
Tempeh:
- 16 ounces tempeh
For the Peanut-Lime Sauce:
- ½ cup peanut butter I used crunchy but smooth works, too!, natural salted
- 2 tablespoon tamari Or soy sauce if not GF.
- lime zest from half, about 1 teaspoon
- 3 tablespoon lime juice
- 3 tablespoon maple syrup
- 2 cloves garlic zested or minced
- 1 teaspoon red pepper flakes Or less, to taste, crushed
- 1 to 2 tablespoon water for consistency
Optional garnishes:
- cilantro fresh
- lime zest and/or juice, additional
- peanuts chopped; roasted
Instructions
- 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.
- 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.
- 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.
- 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.
- Bake for 20 to 22 minutes or until piping hot in the center. Serve with rice or noodles, fresh cilantro and lime wedges.
Notes
- Steaming tempeh briefly before baking can reduce bitterness but is not required.
- Leftover baked tempeh stores well in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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