5 from 12 votes
Baked Peanut Tempeh (Easy Recipe!)
Baked Peanut Tempeh features thinly sliced tempeh triangles coated in a creamy peanut-lime sauce with tamari, maple syrup, garlic, lime, and red pepper flakes. The tempeh is baked until the sauce thickens and the edges become slightly caramelized, delivering a combination of nutty, tangy, sweet, and mildly spicy flavors. This plant-based protein makes a flavorful main or side dish.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
6
servings
Calories:
302 kcal
Course:
Main Course
Cuisine:
Asian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 302
% 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.