Skip to main content

Peanut Buttery Marinated Baked Tempeh

Peanut Buttery Marinated Tempeh (from Minimalist Baker)

I didn't have any chili, so i subbed sriracha
I also ran out of sesame oil so i used olived oil, coconut oil would be good too, but it solidifies if you put it in the fridge while marinating
I also added 3 cloves of minced garlic


Prep time
Cook time
Total time
 
Saucy, baked tempeh marinated in a spicy-sweet peanut sauce! Super flavorful, hearty, and perfect for topping noodles, salads, & more! Vegan + gluten free.
Author: 
Recipe type: Side, Protein
Cuisine: Vegan, Gluten Free, Asian-Inspired
Serves: ~1 1/2 cups (4 servings)
Ingredients
TEMPEH
  • 8 ounces (227 g) tempeh (if GF, ensure gluten-free friendly)
SAUCE
  • 1 fresh or dried bird's eye chili, minced/crushed (or sub 1/4 tsp red pepper flake)
  • 1.5 Tbsp (20 ml) sesame oil (if avoiding oil, leave this out and add a bit more lime, soy sauce, and maple syrup)
  • 2 Tbsp (32 g) salted creamy peanut (or almond, cashew, or sunbutter)
  • 2 Tbsp (30 ml) gluten-free tamari (or soy sauce if not GF)
  • 2 Tbsp (30 ml) lime juice
  • 3 Tbsp (45 ml) maple syrup
Instructions
  1. To remove bitterness from the tempeh, add to 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. I prefer slicing the tempeh in half lengthwise then cutting into small triangles. (The smaller the pieces, the better they can soak up the marinade.) Set aside.
  2. Mix marinade by adding chili, sesame oil, peanut butter, tamari, lime juice, and maple syrup. Whisk to combine. Taste and adjust flavor as needed, adding more crushed chili for heat, maple syrup for sweetness, lime juice for acidity, or tamari for saltiness. Don't be shy - you want this extremely flavorful!
  3. Add the sliced tempeh to the marinade and toss to coat. Then cover and refrigerate for at least 2 hours, preferably 24 hours. I found that 24 hours infused the most flavor! While marinating, toss/stir occasionally to ensure even coating. (Pro tip: Just before baking, drizzle with a bit more maple syrup and tamari for extra flavor. Optional but recommended!)
  4. Once marinated, preheat oven to 375 degrees 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.
  5. Bake for 22-30 minutes or until caramelized and deep golden brown. Remove from oven and brush/coat with any remaining marinade.
  6. This tempeh is delicious for adding to Asian-inspired dishes like spring rolls, salads, and noodle dishes! Store leftovers covered in the refrigerator up to 3 days. Best when fresh.
Notes
*Nutrition information is a rough estimate for 1 of 4 servings. 
*For more tempeh recipes, check out my Easy Vegan Meatballs and my Smoky Tempeh Burrito Bowls!
Nutrition Information
Serving size: 1/4 of recipe Calories: 250 Fat: 15.2 g Saturated fat: 2.8 gCarbohydrates: 19.3 g Sugar: 10.2 g Sodium: 463 mg Fiber: 1 g Protein: 13.4 g

Comments

Post a Comment

Popular posts from this blog

Tiramisu No-Bake Cookies (shakeology balls)

Tiramisu No-Bake Cookies: Total Time: 15 min. Prep Time: 15 min. Cooking Time: None Yield: 12 servings, 1 cookie each Ingredients: 1 cup oat flour, gluten-free 3 Tbsp. unsweetened cocoa powder, divided use ( i left this part out) ¼ tsp. sea salt (or Himalayan salt) 1 scoop Café Latte Shakeology (I used Vegan chocolate and added some organic decaf coffee powder) ¼ cup all-natural smooth almond butter 2 Tbsp. raw honey (or pure maple syrup) 3 to 4 Tbsp. unsweetened almond milk (or low-fat milk) I also added small handful of dark chocolate chips and a few cacao nibs) Preparation: 1. Combine oat flour, 2 Tbsp . cocoa powder, salt, and Shakeology; mix well. 2. Add almond butter and honey; mix well. (Mixture will be dry and crumbly.) 3. Add almond milk 1 Tbsp. at a time until a thick dough forms; mix well with clean hands or a rubber spatula. 4. Roll mixture into twelve balls, each about 1-inch in size. Roll balls into remaining 1 Tbsp. cocoa pow...
Post a Comment
Read more

Overnight Oats for Breakfast

Overnight Oats for Breakfast Makes 5 servings I love this recipe because there is no cooking involved! Ingredients: 2 1/2 cups rolled oats 5 teaspoons chia seeds 2 1/2 teaspoons cinnamon (you can add other spices too if you like ginger, pumpkin spice, nutmeg, vanilla, almond extract, etc) 5 teaspoons maple syrup 5 tablespoons raisins or cranberries (or 5 cups of fresh or frozen fruit like peaches or blueberries, or 2.5 bananas) 5 tablespoons sliced almonds2 1/2 cups almond or flax milk (save for each night before) Directions: Set up your 5 empty 8-ounce mason jar (or any jars for that matter) Divide all the ingredients except for the milk between the five jars. Each jar will have: 1/2 cup oats, 1 teaspoon chia seeds, 1 teaspoon cinnamon, 1 teaspoon maple syrup, 1 tablespoon raisins, and 1 tablespoon sliced almonds. If you want it to look pretty, layer the ingredients in the jars. Screw on the lids securely and store in the fridge or leave out until yo...
Post a Comment
Read more

Baked Marinated Tempeh

Baked Marinated Tempeh  Makes 1 serving (if making 5 days worth, multiply numbers below by 5) Ingredients: 2 TBSP of apple cider vinegar 1.5 TBSP of Bragg's Liquid Aminos (or Gluten Free Tamari) 1.5 tsp sesame oil 1.5 tsp 100% pure organic maple syrup or agave 1/2 clove garlic chopped 4 oz. of tempeh, cut int 1/2 inch strips Directions: Combine vinegar, Bragg's Liquid Aminos, oil, maple syrup, and garlic in a small bowl. Mix well. Place marinade in shallow dish. Place tempeh in dish and turn several times to coat well on all sides. Marinate for 1 hour, covered, in fridge, turn once after 30 minutes. You can do this overnight also, and turn in the morning, 30 minutes bofore you cook it Preheat oven to 350 F Bake for 10-15 minutes. Flip tempeh and bake for 10-15 minutes longer, or until golden brown Optional: add some crushed chili flakes and or fresh ground black pepper or a pinch of cayenne to marinade to give it a kick (this makes one serving) ...
Post a Comment
Read more