This easy marinated peanut tempeh is so quick to make, so creamy and has such a vibrant flavor! You can feel the peanut butter along with the soy sauce and it is just amazing!
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Ingredient Notes
Tempeh - the most important thing is to choose good quality tempeh! I have had some that were really bitter and some that had a really pleasant, delicate flavor. If your tempeh is a bit more on the bitter side, then you can steam it before marinating it, so that you can get rid of that bitterness!
Sauce - soy sauce, garlic powder, peanut butter, rice wine vinegar, maple syrup, and chili flakes really complement each other! This is the sauce you will be marinating your tempeh in and it gives the tempeh such a delicious flavor and a peanut kind of crust when you pan-fry it!
Sesame oil - to pan-fry the tempeh we are using this oil but you could use neutral-flavored vegetable oil too!
The complete list of ingredients is located in the recipe card below.
Step by step instructions
- Chop fine slices of tempeh.
- To a large bowl, add the marinade ingredients and mix well. Transfer the tempeh to the bowl and let it marinate for at least 30 minutes.
- Heat sesame oil in a frying pan over medium heat and, when shimmering add the tempeh one by one. Fry until golden on each side and turn each slice with the help of a spatula, for example!
- Reserve the remaining sauce. When the tempeh is golden brown, add in the sauce along with some water and simmer until it starts to thicken up!
- Serve with some fresh coriander, chili flakes, and black sesame seeds with some rice and stir-fried broccoli or any other vegetables you love! It would work well with some noodles or even any other type of grain as well!
Tips and variations
Peanut butter - if you'd like, you could try this with almond butter like the one made in this vegan stir fry! It also works perfectly! Or, you could even replace nut butter with seed butter if you are nut-free!
Soy-free - if you are soy-free, you could use tamari instead of soy sauce.
If you don't want to fry the tempeh, you could try baking it as well! I haven't tried it, but it should definitely work, it would just take longer.
Side dishes
This tempeh recipe is delicious with so many side dishes!
You could eat it with some noodles like this tempeh stir fry!
Or, if you want something a bit more different why not have this with some lemon cilantro rice and some pan-fried potatoes and onions?
How to store it
Let the tempeh cool down completely and, when cold, transfer to an airtight container. Leave it on the fridge up to 3 to 4 days. Since this doesn't make many portions, you probably will finish it on the same day or even the day before!
How to freeze it
This can definitely be frozen!
To defrost, it would be better to leave it overnight in the fridge instead of using the microwave per example so that it doesn't get soggy.
How to reheat it
You have multiple ways to reheat it! If you don't have much time, just reheat it in the microwave until warm.
But, if you have a few minutes, I would recommend reheating it on a nonsticky frying pan until the sauce starts to dissolve and then add some water until the sauce is the right consistency as it will be thicker from having cooled down.
Frequently asked questions
Tempeh can be cooked in so many different ways! If it is bitter, you should start by steaming for 10 to 15 minutes before doing anything else. Then, to make it delicious, you could marinate it like in this recipe or stir fry it with some almond butter suace.
Tempeh has actually a stronger taste so it is a bit nutty and a bit earthy.
Tofu, without marinating it, is completely bland and without pressing it , it is quite spongy. Tempeh is quite firm and nutty.
If you try this recipe let me know!
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Watch how to make it!
Other tofu and tempeh recipes!
Easy Marinated Peanut Tempeh
Equipment
- Nonstick frying pan
- Bowl
Ingredients
- 200 gram tempeh
Marinade
- 2 tablespoons soy sauce
- 60 ml water
- 2 teaspoons garlic powder
- 60 gram peanut butter
- 1 teaspoon ground chili flakes
- 1 tablespoon rice wine vinegar
- 1 tablespoon maple syrup
- 1 tablespoon cornstarch
To pan-fry
- 1 tablespoon sesame oil
Garnishes
- fresh coriander
- black sesame seeds
- chili flakes
Instructions
- Chop fine slices of tempeh.
- To a large bowl, add the marinade ingredients and mix well. Transfer the tempeh to the bowl and let it marinate for at least 30 minutes.
- Heat sesame oil in a frying pan over medium heat and, when shimmering add the tempeh one by one. Pan fry the tempeh until golden on each side. If it begins to burn, reduce the heat.
- Reserve the remaining sauce. When the tempeh is golden brown, add in the sauce along with 100ml water and simmer until it starts to thicken up!
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