Baked Peanut Tempeh

Slices of baked tempeh in peanut sauce resting on rice in a white bowl.

Prep Time 15

Cook Time 20

Total Time 35

Servings:6 servings

Author: Lori Rasmussen, My Quiet Kitchen

A quick peanut sauce marinade turns this simple baked tempeh into a flavorful main dish. Delicious served with rice, on salads, and in sandwiches and wraps. Vegan, oil-free, gluten-free, and only 7 ingredients.

Note: This makes just enough peanut sauce to coat the tempeh. If you want extra sauce for drizzling on the finished dish, make 50–100% more. Then scoop a portion of the sauce into a separate bowl and set aside.

Ingredients
US Customary | Metric

Tempeh:

16 ounces tempeh

For the Peanut Sauce:

½ cup natural salted peanut butter - smooth or crunchy
2 tablespoon tamari - or soy sauce if you don't need gluten-free
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
1–2 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

Store leftover baked tempeh in the refrigerator for up to 5 days.

Nutrition