This recipe is inspired by Minimalist Baker. If you do not like tempeh, this recipe will change your mind. We keep this on hand at all times to use in sandwiches, salads, summer rolls, and just about anywhere!
Makes about 4 servings
- 8 ounces tempeh
- ½ teaspoon Sriracha or 1/4 tsp crushed red pepper flakes
- 1 Tbsp sesame oil
- 1 1/2 Tbsp creamy peanut butter (or other nut or seed butter)
- 2 Tbsp tamari (or soy sauce)
- 2 Tbsp lime juice
- 2 Tbsp maple syrup
- Boiling tempeh is a method used to remove bitterness. Add slabs of tempeh to a pan, then add enough water to cover. Bring to a low boil over medium heat, cooking for 10 minutes. Rinse, pat dry, and cut into thin, bite-size pieces. Try slicing the tempeh in half lengthwise then cutting into rectangles or triangles. Set aside.
- Mix marinade by adding Sriracha, sesame oil, peanut butter, tamari, lime juice, and maple syrup to a small bowl, whisking to combine. Taste and adjust flavors as desired.
- Add the sliced tempeh to the marinade and toss to coat. Cover and refrigerate for at least 2 hours, or up to 24 hours. (The longer the more flavor is infused.)
- Once marinated, preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Place tempeh on the pan and bake for 22-30 minutes, brushing with additional marinade halfway through. Bake until golden brown.