Peanut Baked Tempeh
Ok, so to be 100% honest I had not had tempeh until about two years ago and I didn’t like it. I had it prepared a couple different ways and each time it got a little better, but I still wasn’t sold. It wasn’t until I had perfected my favorite peanut sauce recipe and found Minimalist Baker’s marinated tempeh recipe that I put two and two together and taa-dah!
Here’s the thing though, to get the best results you have to let the tempeh marinate in the sauce for at least 24 hours. It’s the only way the tempeh will soak up the rich flavor you want to come out during baking.
1 8oz packages of tempeh (I use Lightlife brand original organic tempeh), you will only use 1/2 of total tempeh for salad, save other half for leftovers or halve recipe
1 tbsp sesame oil
1 pinch teaspoon red pepper flakes
1 heaping tablespoon creamy salted peanut butter
1 tablespoon soy sauce or tamari
juice of 1/2 lime
1.5 tablespoons maple syrup
Simmer the tempeh in a deep fry pan filled with 2 inches of water for 8 minutes on each side. Set the tempeh aside and let cool. Once cooled, cut the tempeh down the middle, length-wise and then cut into medium-sized triangles. Set the tempeh aside.
In a large storage container (that you will store the marinated tempeh in later), mix marinade by adding the chili flakes, sesame oil, peanut butter, lime juice and maple syrup. Whisk or blend with a fork until all the ingredients are combined. Taste for flavor and adjust as needed. Add the tempeh to the marinade and stir well, making sure each tempeh piece is completely covered in marinade. Cover and refrigerate for 24-48 hours, mixing up the tempeh for evenness about halfway through.
Once the tempeh has marinated for at least 24 hours it’s ready to bake. Preheat your oven to 375 degrees F and line a baking sheet with parchment paper. Place the tempeh pieces on the parchment-lined sheet and space them out as evenly as possible. Set aside the leftover marinade. Drizzle the tempeh with a bit more marinade, soy sauce, or tamari right before putting them in the oven. Bake for 25-30 minutes, or until caramelized and deep brown.
Serve warm over quinoa, salad, or other greens and enjoy!
Check out my Zesty Spinach Salad recipe that includes this peanut baked tempeh!
Makes about 4 servings | Nutrition facts (estimated):
331.5 kcal | 14.2g fat | 19.6g carb | 13.3g protein | 5.4g fiber