Marinated Sesame Peanut Tempeh Recipes
MARINATED SESAME PEANUT TEMPEH RECIPE
Don't have time to cook but want something delicious? This marinated tempeh bowl is for you! It's smothered in a simple sesame peanut sauce, sautéed until crispy and even vegan. It's gluten free, perfect for meal prep, and ready in under 30 minutes.
Provided by Claire Cary
Categories Dinner
Time 25m
Number Of Ingredients 13
Steps:
- Whisk together all of the ingredients for the sauce.
- Cut the tempeh into squares, cut each square into triangles.
- Add the tempeh to a bowl and coat with half of the sauce. Let sit for about 15 minutes to marinate. Toss it halfway through to ensure the sauce is coating every side.
- While the tempeh is marinating, steam the broccoli and prepare the rice. I like to use a rice cooker and steamer basket for the broccoli to make life easier.
- Once the tempeh is finished marinating, heat a medium pan with 1-2 tbsp of oil over low/medium heat and add the tempeh in.
- Let simmer until the sauce starts to darken, then add in half of the other half of the sauce (save the other bit for drizzling on top of the bowls).
- Simmer for about 5 minutes to allow the tempeh to absorb the flavor. Flip halfway to ensure it is evenly cooked.
- Assemble the bowls with a bed of rice and top with the tempeh, broccoli and an extra drizzle of the peanut sauce.
Nutrition Facts : ServingSize 1 bowl, Calories 345 kcal, Sugar 8.4 g, Fat 12 g, Carbohydrate 42 g, Fiber 9.3 g, Protein 16.3 g
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- To remove bitterness from the tempeh, add to rimmed skillet or saucepan filled with 1 inch of water and bring to a low boil over medium heat. Steam tempeh for a total of 10-12 minutes, flipping once at the halfway point. Then rinse, pat dry, and cut into thin, bite-size pieces. I prefer slicing the tempeh in half lengthwise then cutting into small triangles. (The smaller the pieces, the better they can soak up the marinade.) Set aside.
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- Add the sliced tempeh to the marinade and toss to coat. Then cover and refrigerate for at least 2 hours, preferably 24 hours. I found that 24 hours infused the most flavor! While marinating, toss/stir occasionally to ensure even coating. (Pro tip: Just before baking, drizzle with a bit more maple syrup and tamari for extra flavor. Optional but recommended!)
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- Preheat oven to 400°F. Prepare the marinade by combining soy sauce, maple syrup, and chili garlic sauce in a large bowl. Add tempeh and toss to combine. Let stand at room temperature for 15 minutes, tossing every 5 minutes to thoroughly coat.
- Spread tempeh on a baking sheet lined with foil or parchment paper for easy cleanup. Spread the tempeh on the baking sheet, avoiding any overlap. Bake for 25 minutes, tossing once halfway through.
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- Remove tempeh from the oven and toss it in 3 Tbsp. of the Peanut-Ginger Sauce (reserve remaining). Place tempeh back in the oven and bake for another 5 minutes.
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