An easy peanut-lime sauce turns basic tempeh into a flavorful main dish. Delicious served with rice, on top of salads, or in sandwiches and wraps. Vegan, oil-free, gluten-free, and just 7 ingredients.Note: this makes just enough peanut sauce for coating the tempeh. If you want extra for drizzling on the finished dish, increase the sauce ingredients by as much as double. Then scoop a portion of it into a separate bowl and set aside.
Preheat oven to 375 degrees F, and line a baking sheet with parchment.
In a medium bowl combine the peanut butter, tamari, lime zest and juice, maple syrup, garlic, and red pepper flakes, if using. Stir with a fork until smooth. 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 shape you like. Just make sure the pieces are somewhat thin. Cut each 8 oz. rectangular piece 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. Lay tempeh on the baking sheet, leaving some room around each piece.
Bake for 20 to 22 minutes or until piping hot. Serve immediately.
Store leftover tempeh in the refrigerator for up to 4 days.