This creamy peanut tempeh is the dish that converts tempeh skeptics — the slabs pan-fry until deeply golden, then swim in a coconut-peanut sauce with ginger, garlic, scallions, and lime. It tastes like satay night without any skewer-soaking. Chopped peanuts on top give every bite something to crunch into.
Get ready to meet your new favorite weeknight dinner! This Peanut Tempeh is all about the sauce – a ridiculously creamy, dreamy blend of peanut butter, coconut milk, zesty lime, and a gentle kick of cayenne. It’s so good, you’ll be tempted to eat it straight from the blender, but trust me, it’s even better when it’s coating perfectly browned, protein-rich tempeh. Serve it over a bed of fluffy basmati rice for a meal that’s both incredibly satisfying and surprisingly simple to whip up.
Ingredients
• 1 12-ounce / 340g (12 oz) package tempeh, cut into ½-inch-thick slices
• 2 tablespoons / 30ml (1 fl oz) canola oil
• 2 tablespoons / 30ml (1 fl oz) tamari or soy sauce, divided
• 1/3 cup / 80g (2.82 oz) creamy peanut butter
• 3 scallions, chopped
• 2 teaspoons (10 ml / 0.3 fl oz) minced fresh ginger
• 1 teaspoon minced garlic
• ¾ cup / 180ml (6.1 fl oz) light unsweetened coconut milk
• 1 tablespoon / 15ml (0.5 fl oz) freshly squeezed lime juice
• 1 teaspoon (5 ml / 0.2 fl oz) light brown sugar
• ¼ teaspoon cayenne pepper, plus more to taste
• ¼ cup / 35g (1.23 oz) chopped peanuts, for garnish
• 2 tablespoons (30 ml / 1 fl oz) minced fresh cilantro, for garnish
Instructions
1. To reduce tempeh’s natural bitterness, start by poaching it. Place the tempeh slices in a skillet, cover with water, and bring to a simmer. Cook for 7 minutes, then carefully drain and pat the slices completely dry with a paper towel.
2. Heat the canola oil in the same skillet over medium-high heat. Add the dry tempeh slices and cook until golden brown on all sides, about 3-4 minutes per side. During the last minute of cooking, add 1 tablespoon (15 ml / 0.5 fl oz) of the tamari to the pan, tossing to coat the tempeh. Remove the tempeh from the skillet and set aside.
3. While the tempeh cooks, prepare the sauce. In a food processor or blender, combine the peanut butter, scallions, ginger, garlic, coconut milk, lime juice, brown sugar, cayenne, and the remaining 1 tablespoon (15 ml / 0.5 fl oz) of tamari. Blend until the sauce is completely smooth and creamy.
4. Pour the peanut sauce into the skillet and bring to a gentle simmer over medium heat. Add the browned tempeh back into the sauce, tossing to coat. Let it simmer for about 5 minutes, allowing the tempeh to absorb the flavors. Serve immediately, garnished with chopped peanuts and fresh cilantro.
Nutritional Information
• Serving Size: 1 serving (recipe serves 4)
• Calories: 450 kcal
• Protein: 22g
• Carbohydrates: 20g
• Fat: 32g
• Fiber: 8g
• (Please note: This is an estimated nutritional analysis and can vary based on used.)
Pro Tips
• & Variations
• To ensure this recipe is gluten-free, use certified gluten-free tamari instead of soy sauce.
• For a richer sauce, use full-fat coconut milk. For a thinner sauce, add a tablespoon or two of water until you reach your desired consistency.
• The peanut sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
• If you don’t have a food processor, you can whisk the sauce together in a bowl. Be sure to mince the garlic, ginger, and scallions very finely for a smoother texture.
• This sauce is incredibly versatile! Try it over baked tofu, with rice noodles, or as a dipping sauce for spring rolls.
FAQ
Q: Is tempeh a good source of plant-based protein
A: Yes, tempeh is an excellent source of plant-based protein. A single serving of this peanut tempeh provides approximately 22g (0.78 oz) of protein, making it a fantastic and satisfying option for a vegetarian or vegan meal.
Q: Can I make this recipe without peanut butter
A: Absolutely! For a peanut-free version, you can substitute the peanut butter with an equal amount of creamy almond butter, cashew butter, or sunflower seed butter. The flavor profile will change slightly, but it will still be delicious.
Q: Why do I need to poach the tempeh first
A: Poaching or simmering tempeh in water is a key step to remove any natural bitterness it can sometimes have. This process results in a milder flavor and helps the tempeh better absorb the creamy peanut sauce.
Q: How can I make this peanut tempeh recipe gluten-free
A: To ensure this recipe is completely gluten-free, simply use certified gluten-free tamari instead of regular soy sauce. All other ingredients in the recipe are naturally gluten-free, making this an easy adjustment.
Q: How should I store leftover peanut tempeh
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The sauce may thicken when chilled. Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk to reach your desired consistency.
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Creamy Peanut Tempeh
Ingredients
Method
- To reduce tempeh's natural bitterness, start by poaching it.
- Place the tempeh slices in a skillet, cover with water, and bring to a simmer.
- Cook for 7 minutes, then carefully drain and pat the slices completely dry with a paper towel.
- Heat the canola oil in the same skillet over medium-high heat.
- Add the dry tempeh slices and cook until golden brown on all sides, about 3-4 minutes per side. During the last minute of cooking, add 1 tablespoon (15 ml / 0.5 fl oz) of the tamari to the pan, tossing to coat the tempeh.
- Remove the tempeh from the skillet and set aside.
- While the tempeh cooks, prepare the sauce.
- In a food processor or blender, combine the peanut butter, scallions, ginger, garlic, coconut milk, lime juice, brown sugar, cayenne, and the remaining 1 tablespoon (15 ml / 0.5 fl oz) of tamari.
- Blend until the sauce is completely smooth and creamy.
- Pour the peanut sauce into the skillet and bring to a gentle simmer over medium heat.
- Add the browned tempeh back into the sauce, tossing to coat.
- Let it simmer for about 5 minutes, allowing the tempeh to absorb the flavors.
- Serve immediately, garnished with chopped peanuts and fresh cilantro.
