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Creamy Peanut Tempeh – vegetarian recipe
Stav Kogan

Creamy Peanut Tempeh

Meet your new favorite weeknight dinner! This Peanut Tempeh features perfectly browned, protein-rich tempeh coated in a ridiculously creamy peanut sauce made with coconut milk, zesty lime, and a gentle kick of cayenne. Served over basmati rice, it's an incredibly satisfying and s
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 serving
Calories: 450
Ingredients Method Nutrition

Ingredients
  

  • 1 12-ounce / 340g (12 oz) package tempeh, cut into ½-inch-thick slices
  • 2 tablespoons (30 ml / 1 fl oz) canola oil
  • 2 tablespoons (30 ml / 1 fl oz) tamari or soy sauce, divided
  • 1/3 cup (80 g / 2.82 oz) creamy peanut butter
  • 3 scallions, chopped
  • 2 teaspoons (10 ml / 0.3 fl oz) minced fresh ginger
  • 1 teaspoon (5 ml / 0.2 fl oz) minced garlic
  • ¾ cup (180 ml / 6.1 fl oz) light unsweetened coconut milk
  • 1 tablespoon (15 ml / 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 (35 g / 1.23 oz) chopped peanuts, for garnish
  • 2 tablespoons (30 ml / 1 fl oz) minced fresh cilantro, for garnish
  • & 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.

Method
 

  1. To reduce tempeh's natural bitterness, start by poaching it.
  2. Place the tempeh slices in a skillet, cover with water, and bring to a simmer.
  3. Cook for 7 minutes, then carefully drain and pat the slices completely dry with a paper towel.
  4. Heat the canola oil in the same skillet over medium-high heat.
  5. 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.
  6. Remove the tempeh from the skillet and set aside.
  7. While the tempeh cooks, prepare the sauce.
  8. 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.
  9. Blend until the sauce is completely smooth and creamy.
  10. Pour the peanut sauce into the skillet and bring to a gentle simmer over medium heat.
  11. Add the browned tempeh back into the sauce, tossing to coat.
  12. Let it simmer for about 5 minutes, allowing the tempeh to absorb the flavors.
  13. Serve immediately, garnished with chopped peanuts and fresh cilantro.

Nutrition

Calories: 450kcalCarbohydrates: 20gProtein: 22gFat: 32g

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