This delightful Peanut Tempeh is loaded with flavor, packed with protein, and makes a great addition to your weekly menu. Easy to make and you'll love the mouthwatering peanut-lime sauce! This baked tempeh dish is sure to become a family favorite! Enjoy with rice or noodles, on top of a big salad, or 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!
This baked tempeh recipe is flavorful, versatile, and really simple - three of our favorite things, right?!
If you're new to tempeh, let's get acquainted with it first. Tempeh is a nutrient-dense soy-based product that originated in Indonesia. Unlike tofu, which is made with soy milk, tempeh is made using 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!
And like tofu, tempeh is extremely versatile and can be used to create so many dishes like tempeh burgers, tempeh meatballs, and even vegan banh mi and BLT sandwiches!
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Why You'll Love This Baked Tempeh Recipe
- It's easy to make with simple ingredients and on the table in about 30 minutes.
- This delicious tempeh dish is perfect for meal prep and great for leftovers.
- It's incredibly versatile and pairs well with a variety of side dishes.
- This recipe is oil-free, gluten-free, vegan, and full of protein. In fact, just one serving boasts an impressive 21 grams of protein!
Ingredients
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, you'll notice 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
Make the Sauce
Combine peanut butter, tamari, lime juice and zest, maple syrup, garlic, and red pepper flakes in a medium bowl.
Use a fork to stir everything together until a thick sauce forms. Add a small 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.
If you've never made a sauce like this before, don't be alarmed when it starts to look curdled like the middle photo below. Just keep stirring, and it will all come together.
Set the sauce aside while you prepare the tempeh.
Cut the Tempeh
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.
All that matters is that you have thin pieces, with plenty of surface area for the flavorful sauce to cling to. Strips or squares would also work.
For this recipe I used 2 packages of tempeh, so 16 ounces. To get the thin triangles you see in the photos, cut each slab of tempeh into 4 pieces (at this point you'll have 8 equal-sized 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.
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Coat the Tempeh
Line a large baking sheet with parchment paper.
Dredge each piece of tempeh in the savory peanut sauce. Note: You want to cover the tempeh fairly well but not use SO much sauce that you run out before finishing.
Transfer tempeh to the baking sheet in a single layer, leaving some room around each piece.
Bake the Tempeh
Bake tempeh in a 375 degree oven for 20 to 22 minutes. You'll notice that the peanut sauce gets dry in the oven and darkens in color.
Do I have to steam the 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 before cooking it. 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 first (no steaming). Then, if the flavor is noticeable to you, you can always steam it next time.
Since the tempeh is cut into thin pieces, there's plenty of surface area for the flavorful peanut sauce to dominate.
Can I make extra sauce?
This recipe makes just enough sauce to cover the tempeh. If you want extra sauce for drizzling on individual servings, increase the sauce ingredients by 50%... or go ahead and double it! You can always refrigerate extra sauce, and use it later in the week. It's great on tofu and veggies, too!
How to Store
Store leftover baked tempeh in an airtight container in the refrigerator for up to 4 days.
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
Most often, store-bought tempeh is gluten-free. However, some brands add gluten-containing grains such as barley or flavorings such as soy sauce. Therefore, it's important to check ingredient labels when purchasing tempeh.
Tempeh is pretty easy to find in most grocery stores and is typically located near the refrigerated tofu. It can also be purchased at an Asian market or online.
Tempeh is incredibly nutrient-dense and is a complete source of protein. In addition to a high-protein content, it's also a good source of fiber, calcium, and iron in addition to other vitamins and minerals. Tempeh also contains probiotics and prebiotics, both of which have been known to help with digestive health.
I hope you enjoy this peanut tempeh recipe! If you give it a try be sure to leave a comment below. And if you’re on instagram, tag a photo of your peanut-lime tempeh with @myquietkitchen. I love seeing what you’re making!
More Tempeh Recipes
Recipe
Baked Peanut Tempeh (Easy Recipe!)
Ingredients
Tempeh:
- 16 ounces tempeh
For the Peanut-Lime Sauce:
- ½ cup natural salted peanut butter - I used crunchy but smooth works, too!
- 2 tablespoon tamari - Or soy sauce if not GF.
- zest from half a lime, about 1 teaspoon
- 3 tablespoon lime juice
- 3 tablespoon maple syrup
- 2 cloves garlic, zested or minced
- 1 teaspoon crushed red pepper flakes - Or less, to taste.
- 1 to 2 tablespoon water, for consistency
Optional garnishes:
- fresh cilantro
- additional lime zest and/or juice
- chopped roasted peanuts
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
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Leanne
I made this for dinner this evening. How have I never made this before!?! So flavorful and super easy to make! This will definitely be in my rotation for dinners going forward.
Lori
Awesome! 😀 So glad you enjoyed it, Leanne!