Raise your hand if you love peanut butter! You know what makes it even better? Using it in a flavorful, quick, Thai-inspired sauce to coat your tempeh in this Thai Peanut Tempeh.
Don't worry, this is a simple recipe that will be ready in less than 30 minutes. And if you're feeding spice haters or kids, there are no hot chilies in this Thai Peanut Tempeh. But, a pinch of red pepper flakes or a squirt of sriracha would be an amazing addition.
What's in Thai Peanut Tempeh?
The beauty of this recipe is that the marinade ingredients are so simple. You probably have most, if not all, of them on hand.
- peanut butter
- tamari (or soy sauce or liquid aminos)
- lime juice (even better if you have fresh)
- agave (maple syrup will work, too)
- fresh garlic (or use garlic powder, start with 1/4 teaspoon)
- fresh ginger (or use ginger powder, start with 1 teaspoon)
Now for the tempeh, I like to use one of our chickpea varieties. Any of them will work but you'll see Sesame Delightful (chickpeas, sesame seeds, and red quinoa) pictured here.
And, that's it!
How do you make Thai Peanut Tempeh?
First, whisk together all of your sauce ingredients in a container large enough to hold it and the tempeh.
Next, cut tempeh to your liking. Here I've diced it.
Then, add the tempeh to the marinade and stir to coat. Refrigerate for an hour or overnight. If you're short on time, you can go straight to the next step.
Spread the tempeh out on a baking sheet covered with parchment or a baking mat. Bake for 20 minutes at 400ºF turning halfway through the cooktime.
How do you use this tempeh?
The obvious answer is to use your Thai Peanut Tempeh to top a rockin' salad. It adds an amazing flavor punch along with healthy protein and fats.
But don't feel limited to this. Try it in a wrap! Imagine your favorite flat bread filled with greens, carrot, bell pepper, Thai Peanut Tempeh, and a squirt of sriracha mayo.
Another idea - I used leftovers from this batch on a bowl of home made creamy sesame ramen.
Try it in a stir-fry or fried rice! Prep this recipe on the weekend and then add to different meals throughout the week.
- 8 oz. tempeh, any Luv Tempeh chickpea variety
- 3 tablespoons peanut butter
- 1 ½ tablespoons tamari
- 1 ½ tablespoons lime juice
- 2 teaspoons agave
- 2 teaspoons fresh garlic, minced
- 1 tablespoon fresh ginger, minced
Preheat oven to 400ºF.
Dice tempeh in 1/2" cubes.
Combine all remaining ingredients in a container large enough to hold it and the tempeh. Stir until combined.
Add tempeh to the marinade and stir to coat. Refrigerate for at least one hour or up to 24 hours.
Spread tempeh on a baking sheet covered with parchment or a silicon mat. Bake for 20 minutes turning halfway through. Cook until the edges start to brown.
Use to top a salad, in a stir-fry, add to ramen, or top a grain bowl.
If you'd rather, pan fry or air fry. Feel free to substitute soy sauce or liquid aminos for the tamari.
Did you make this? How did you use it? I'd love to hear especially if you did something I didn't mention above. Drop a comment!