Marinated Peanut Tempeh (7 Ingredients!)
User Reviews
4.7
Marinated Peanut Tempeh (7 Ingredients!)
Description
This recipe begins with steaming tempeh in water to remove its natural bitterness, followed by slicing it into small, thin pieces that better absorb the marinade. The sauce combines minced bird's eye chili (or red pepper flakes), sesame oil, creamy salted peanuts (or substitutes such as almond, cashew, or sunbutter), tamari (or soy sauce for non-GF), lime juice, and maple syrup whisked together for a balanced marinade.
The tempeh is coated in this mixture, then refrigerated covered for at least two hours, with longer marination (up to 24 hours) recommended for deeper flavor. Stirring occasionally during marinating ensures even coverage. This method produces tempeh pieces that carry strong flavor bursts while retaining a firm texture.
This dish can serve as a flavorful protein component in meals and pairs well with rice or vegetables. Adjust chili or sweetness levels in the marinade to personal preference.
The nutrition estimate is rough and can vary. Approximately 1½ cups of marinated tempeh is produced. Sesame oil can be omitted to reduce oil content, compensated with extra lime, soy sauce, and maple syrup. The marinade's flavor can be tuned by balancing the elements to taste.
Ingredients
TEMPEH
- 8 ounces tempeh (if GF, ensure gluten-free friendly)
SAUCE
- 1 whole bird's eye chili minced/crushed // or sub 1/4 tsp red pepper flake, fresh or dried
- 1 1/2 Tbsp sesame oil (if avoiding oil, leave this out and add a bit more lime, soy sauce, and maple syrup)
- 2 Tbsp peanuts or almond, cashew, or sunbutter, salted creamy
- 2 Tbsp tamari or soy sauce if not GF, gluten-free
- 2 Tbsp lime juice
- 3 Tbsp maple syrup
Instructions
- To remove bitterness from the tempeh, add to rimmed skillet or saucepan filled with 1 inch of water and bring to a low boil over medium heat. Steam tempeh for a total of 10-12 minutes, flipping once at the halfway point. Then rinse, pat dry, and cut into thin, bite-size pieces. I prefer slicing the tempeh in half lengthwise then cutting into small triangles. (The smaller the pieces, the better they can soak up the marinade.) Set aside.
- Mix marinade by adding chili, sesame oil, peanut butter, tamari, lime juice, and maple syrup. Whisk to combine. Taste and adjust flavor as needed, adding more crushed chili for heat, maple syrup for sweetness, lime juice for acidity, or tamari for saltiness. Don't be shy - you want this extremely flavorful!
- Add the sliced tempeh to the marinade and toss to coat. Then cover and refrigerate for at least 2 hours, preferably 24 hours. I found that 24 hours infused the most flavor! While marinating, toss/stir occasionally to ensure even coating. (Pro tip: Just before baking, drizzle with a bit more maple syrup and tamari for extra flavor. Optional but recommended!)
- Once marinated, preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Add tempeh and reserve any leftover marinade to brush/coat the tempeh once baked.
- Bake for 22-30 minutes or until caramelized and deep golden brown. Remove from oven and brush/coat with any remaining marinade.
- This tempeh is delicious for adding to Asian-inspired dishes like spring rolls, salads, and noodle dishes! Store leftovers covered in the refrigerator up to 3 days. Best when fresh.
Notes
- Steaming the tempeh before marinating helps remove bitterness and improve texture.
- Marinate tempeh covered in the refrigerator for at least 2 hours, ideally 24 hours, stirring occasionally for even flavor.
- Use salted creamy peanut butter or substitutes such as almond, cashew, or sunflower butter.
- Omit sesame oil if avoiding oil, and compensate by adding more lime juice, tamari, and maple syrup.
- The recipe yields about 1½ cups of marinated tempeh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(heaping 1/3-cup servings)
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Serving | 1heaping one-third-cup servings | |
| Calories | 250 | 13% |
| Carbohydrates | 19.3g | 6% |
| Protein | 13.4g | 27% |
| Fat | 15.2g | 23% |
| Saturated Fat | 2.8g | 14% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 463mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 10.2g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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