Description
If you’re looking for a go-to tempeh recipe, look no further than this marinated peanut tempeh recipe. It’s easy, flavorful and packed with nutrients.
Ingredients
Scale
- 1 package Original Lightlife Tempeh
- 2 tbsp Peanut Butter ((sub with sunflower butter))
- 2 tbsp Amino acids ((sub with soy sauce))
- 2 tbsp Sesame oil
- 2 tbsp Lemon juice
- 2 tbsp Coconut sugar ((sub with maple syrup))
- 2 tsp Fresh Ginger, finely grated or minced
- 2 cloves Fresh Garlic, finely grated or minced
- 1 tsp Pink Himalayan Salt
- 1 tsp Cayenne pepper
Instructions
- In a bowl, add the peanut butter, soy sauce, coconut aminos, sesame oil, lemon juice, coconut sugar, ginger, garlic, salt and cayenne pepper. Whisk to combine and taste test to adjust any spices. This is the main flavor of the tempeh, so feel free to add more salt, more coconut sugar or even more cayenne pepper depending on your preference.
- Add the sliced tempeh to the marinade and toss to coat. Then cover and refrigerate for at least 2 hours, preferably 12 hours or overnight. Through testing I’ve found that 12 hours is sufficient to infuse the tempeh with the marinade flavor!
- Once marinated, preheat the oven to 400°F and line a baking sheet with parchment paper. Add tempeh pieces to the pan and reserve any leftover marinade to top the finished bowl with. (Pro tip: Just before baking, drizzle with a bit more coconut aminos and coconut sugar for extra flavor. Optional but recommended!)
- Bake for 22-30 minutes or until caramelized and deep golden brown.I like to serve this atop white rice with some steamed broccoli and a light sprinkle of sesame seeds, chili flakes and the reserved marinade!
- Pro tip, pour the reserved marinade on top of the bowl to make it extra saucyyy and good.