MARINATED PEANUT TEMPEH (7 INGREDIENTS!)

Saucy, baked tempeh mar�nated �n a sp�cy-sweet peanut sauce! Super flavorful, hearty, and perfect for topp�ng noodles, salads, & more! Vegan + gluten free.

Ingred�ents

TEMPEH

• 8 ounces tempeh (�f GF, ensure gluten-free fr�endly)

SAUCE

• 1 whole fresh or dr�ed b�rd's eye ch�l� (m�nced/crushed // or sub 1/4 tsp red pepper flake)
• 1 1/2 Tbsp sesame o�l (�f avo�d�ng o�l, leave th�s out and add a b�t more l�me, soy sauce, and maple syrup)
• 2 Tbsp salted creamy peanut (or almond, cashew, or sunbutter)
• 2 Tbsp gluten-free tamar� (or soy sauce �f not GF)
• 2 Tbsp l�me ju�ce
• 3 Tbsp maple syrup

Instruct�ons

1. To remove b�tterness from the tempeh, add to r�mmed sk�llet or saucepan f�lled w�th 1 �nch of water and br�ng to a low bo�l over med�um heat. Steam tempeh for a total of 10-12 m�nutes, fl�pp�ng once at the halfway po�nt. Then r�nse, pat dry, and cut �nto th�n, b�te-s�ze p�eces. � prefer sl�c�ng the tempeh �n half lengthw�se then cutt�ng �nto small tr�angles. (The smaller the p�eces, the better they can soak up the mar�nade.) Set as�de.
2. M�x mar�nade by add�ng ch�l�, sesame o�l, peanut butter, tamar�, l�me ju�ce, and maple syrup. Wh�sk to comb�ne. Taste and adjust flavor as needed, add�ng more crushed ch�l� for heat, maple syrup for sweetness, l�me ju�ce for ac�d�ty, or tamar� for salt�ness. Don't be shy - you want th�s extremely flavorful!
3. Add the sl�ced tempeh to the mar�nade and toss to coat. Then cover and refr�gerate for at least 2 hours, preferably 24 hours. � found that 24 hours �nfused the most flavor! Wh�le mar�nat�ng, toss/st�r occas�onally to ensure even coat�ng. (Pro t�p: Just before bak�ng, dr�zzle w�th a b�t more maple syrup and tamar� for extra flavor. Opt�onal but recommended!)
4. Once mar�nated, preheat oven to 375 degrees F (190 C) and l�ne a bak�ng sheet w�th parchment paper. Add tempeh and reserve any leftover mar�nade to brush/coat the tempeh once baked.
5. Bake for 22-30 m�nutes or unt�l caramel�zed and deep golden brown. Remove from oven and brush/coat w�th any rema�n�ng mar�nade.
6. Th�s tempeh �s del�c�ous for add�ng to As�an-�nsp�red d�shes l�ke spr�ng rolls, salads, and noodle d�shes! Store leftovers covered �n the refr�gerator up to 3 days. Best when fresh.

Recipe Adapted From minimalistbaker