Baked Peanut Tempeh

This peanut-y baked tempeh is packed with savory, bold flavors and so easy to make. You'll love the mouthwatering vegan peanut sauce and how quickly it comes together! Enjoy your baked tempeh with rice or noodles, on top of a big salad, and tucked inside wraps and sandwiches.

If you're already a fan of tempeh, this peanut-lime version just might be your new favorite way to make it! For those of you who've never cooked with tempeh before, you're in for a treat! 

I love it because it's flavorful, versatile, and really simple - three of our favorite things, right?!

In case you're new to tempeh, let's get acquainted with it first.

What is tempeh?

Tempeh is a nutrient-dense soybean product that originated in Indonesia. Unlike tofu, which is made from soy milk, tempeh is made from the whole soybeans. After cooking, the soybeans undergo a fermentation process during which they are pressed into a firm block or cake. 

On its own, tempeh has a bit of a nutty, slightly bitter flavor. Like tofu, it's a blank slate for flavor and soaks up the flavors of the sauce or marinade you cook it in.

One great thing about tempeh is that it contains all nine essential amino acids, making it a plant-based protein powerhouse! 

Tempeh is extremely versatile and can be used to create so many dishes like tempeh burgers, tempeh meatballs, and even vegan banh mi and TLT sandwiches!

What You'll Need

Aside from the tempeh, all you need to make the peanut sauce are a few simple ingredients plus a knife, cutting board, microplane, bowl, and a fork to stir it all together! While peanut sauce is typically made with fresh ginger and rice vinegar, I decided to change things up just a bit to create a more lime-forward version.

• Tempeh - You'll need two 8-ounce packages.
• Natural peanut butter (salted) - I used crunchy peanut butter, but smooth works too! 
• Tamari - You can use soy sauce instead if you're not gluten-free.
• Lime - You'll need the zest and juice.
• Maple syrup - Adds a hint of sweetness to the sauce and balances the saltiness of the tamari.
• Fresh garlic - You can grate or mince it. 
• Crushed red pepper flakes - Adds a touch of heat. Feel free to add accordingly to suit your taste.
• Warm water - One or two tablespoons of water helps thin out the sauce to achieve the right consistency.

Note that measurements can be found in the ingredient list in the recipe card below. 

How to Make Peanut Tempeh

First, you'll make the sauce. Just whisk all of the ingredients together until smooth. The marinade will be fairly thick, so add a splash of water to thin it out, if needed. Be careful not to add too much water, though. We want this to be a thick, sticky sauce that will cling to the tempeh.

Don't worry if it starts to look curdled like the middle photo above. Just keep stirring, and it will all come together. Set the sauce aside while you prepare the tempeh.

Cut the tempeh into thin pieces.

Tempeh is usually sold in rectangular 8-ounce blocks. You might come across different shapes, in which case you can go about slicing it in a different way than I did.

For this recipe I used 2 packages, so 16 ounces. To get the thin triangles you see in the photos, cut each slab of tempeh into 4 rectangles.

Then, I like to stand each piece on its side (photo on the left below) and slice through it length-wise (now you have 16 thin rectangles). Stack 2 or 4 of the pieces, cut on the diagonal, and repeat. You'll end up with 32 small triangles.

Coat each piece of tempeh with peanut sauce, and arrange in a single layer on a parchment paper-lined baking sheet. Leave a little space around each piece so it bakes properly.

Bake the Tempeh

Preheat the oven to 375°F and bake the tempeh for 20 to 22 minutes. The peanut sauce will dry out in the oven and darken in color.

Do I need to steam tempeh before cooking?

I wanted to keep this recipe as quick and simple as possible for you, so the recipe doesn't recommend steaming or marinating the tempeh before baking it.

Some people like to steam tempeh to lessen its natural bitterness. But in full disclosure, I rarely steam tempeh first. For one thing, the flavor doesn't bother me (and I actually think my taste buds are pretty sensitive to bitter), but also, I'm usually too hungry and impatient!

If you prefer steamed tempeh, feel free to add that step. If you're new to cooking with tempeh and aren't really sure whether to steam or not, I recommend trying the recipe as written. Then, if the slight bitterness is noticeable to you, you'll know to steam it next time.

Since the tempeh is cut into very thin pieces, there's plenty of surface area for the flavorful peanut sauce to dominate.

How to Serve Peanut Tempeh

This baked peanut tempeh is very versatile. Pack into a wrap, serve it on a bed of fresh greens, incorporate it into a grain bowl or buddha bowl, or serve it on top of a bowl of jasmine rice with steamed broccoli or air fryer green beans. 

This tempeh also pairs well with a side of this spicy cucumber salad or these tasty tahini noodles.

Try it topped with a fresh squeeze of lime, peanuts for extra crunch, and a drizzle of sriracha if you want to add a little heat. You can also garnish with fresh cilantro, more lime juice/zest, or sesame seeds. 

FAQs

I hope you enjoy this easy baked tempeh! If you give it a try be sure to leave a comment below.

Recipe