Tempeh that has been marinated, baked, and covered with a peanut-ginger sauce. The ideal plant-based main course for meal prepping or midweek dinners is this baked tempeh recipe.
- 8 oz (about 1 block) of tempeh
- 3 tablespoons soy sauce or tamari (for a gluten-free option)
- 2 tablespoons peanut butter (unsweetened)
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or agave nectar
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- Optional toppings: chopped scallions, sesame seeds, or crushed red pepper flakes for garnish
- Cut the tempeh into bite-sized cubes or slices.
- In a mixing bowl, whisk together the soy sauce or tamari, peanut butter, rice vinegar, maple syrup or agave nectar, minced garlic, and grated ginger until you have a smooth marinade.
- Place the tempeh cubes or slices in a shallow dish or a resealable plastic bag.
- Pour the marinade over the tempeh, ensuring it’s evenly coated.
- Marinate for at least 30 minutes, or ideally, refrigerate it for a few hours or overnight for maximum flavor.
- Heat a skillet or pan over medium heat.
- Add the marinated tempeh along with the marinade to the pan.
- Cook for about 3-5 minutes on each side or until the tempeh is browned and the marinade has thickened to a glaze.
- Once the tempeh is cooked, remove it from the heat.
- Serve the Marinated Peanut Tempeh over rice, noodles, or in a salad.
- Garnish with chopped scallions, sesame seeds, or crushed red pepper flakes if desired.
- Calories: 300-350 calories per serving (one serving is typically half the block of tempeh).
- Protein: About 20-25 grams.
- Fat: 12-15 grams (mainly from peanut butter and tempeh).
- Carbohydrates: Around 25-30 grams (mainly from maple syrup and tempeh).
- Fiber: 3-4 grams.
- Vitamins and Minerals: This dish is a good source of protein, and tempeh provides various nutrients, including iron, calcium, and vitamin B12 (if fortified).