Marinated Peanut Tempeh

Easily one of my favorite under 10 ingredient meals! It’s on constant rotation at the house. This marinated peanut tempeh dish (although I call it peanut butter tempeh 😂) is absolutely delicious and bursting with flavor. You can serve this over rice, noodles, a salad, or just eat it right out of the oven. Adding in the green onions on top was a last minute addition to the recipe, but it’s definitely worth it. If you try it out, let me know what you think. Enjoy!

Total Time: 42 mins plus 24 hours for marinating

Ingredients:

Produce

  • Juice of 1 lime (2 Tbsp)

  • Green Onions (optional topping)

Baking and Spices

  • 1/4 tsp Red Pepper Flakes (optional)

Oils and Vinegar

  • 1 1/2 Tbsp Sesame Oil (If avoiding oil, leave this out and add more lime, soy sauce, and maple syrup)

Other

  • 8oz. Tempeh

  • 3 Tbsp pure maple syrup

  • 2 Tbsp GF Tamari (I use Soy Sauce)

  • 2 Tbsp Salty creamy peanut butter (Can also sub in Almond, Cashew, or Sunbutter)

Directions:

  1. To remove bitterness from the tempeh, add to a 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. Set aside.

  2. Mix Marinade by adding red pepper flakes (optional), sesame oil, peanut butter, tamari (or soy sauce), lime juice, and maple syrup. Whisk to combine. Taste and adjust flavor as needed, adding more pepper flakes for heat, maple syrup for sweetness, lime juice for acidity, or tamari for saltiness.

  3. Add the sliced tempeh to the marinade and toss to coat. Then cover and refrigerate for at least 2 hours, preferably 24 hours. While marinating, toss/stir occasionally to ensure even coating.

  4. Once marinated, preheat oven to 375º 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. (Tip: just before baking, drizzle with a bit more maple syrup and tamari for extra flavor.Optional, but recommended).

  5. Bake for 22 - 30 minutes or at least until caramel iced and deep golden brown. Remove from oven and brush/coat with any remaining marinade. Serve over top of your favorite rice, noodles, or salad.

  6. Store leftover in refrigerator up to 3 days, but best when fresh.

This recipe can also be found on the Minimalist Baker Website

Cookbooks, Plant-Based Recipe, VeganCor-Cor the HerbivoreVegan, plant based, plant based recipe, simple recipe, recipe, Protein, Peanut Butter, Tempeh, 10 ingredients or less, Asian Inspired, Dinner ideas, Lunch ideasComment