Crispy Baked Tempeh in a sticky-sweet peanut-ginger glaze is the ultimate vegan entree. Enjoy over rice with sautéed broccoli for a delicious weeknight dinner.

Why You’ll Love this Baked Tempeh:

• Versatile. This is a true goes-with-everything meatless entree. Serve it over rice, soba noodles, or alongside your go-to grains and veggies.
• Easy. A greater starter recipe for those new to cooking with tempeh. (Once you feel like a seasoned pro, give my Tempeh Taco Salad a try next!)
• Flavorful. The tempeh gets a double dose of flavor from the marinade and peanut sauce.
• Healthy. Tempeh is a great source of plant-based protein, as well as gut-healthy probiotics since its made from fermented soybeans..

Tempeh is strikingly satisfying for a meatless option. It’s toothsome texture makes it completely craveable, and appealing to both vegetarians and meat lovers.

Plus, it’s super adaptable, lending itself well to a variety of cooking methods and flavor profiles.

A major bonus with this recipe is that since you use many of the same condiments twice, the ingredient list stays modest.

Plus, you can start marinating the tempeh a whole day ahead to further streamline the cooking process.

What is Tempeh?

Tempeh is a plant-based protein made with fermented soybeans and a mix of grains.

Unlike tofu, tempeh is not watery and does not require pressing, making it faster and easier to handle.

Tempeh is typically sold in a block, though it easily breaks into crumbles, so you can use it in salads (like this Vegan Kale Caesar), tacos, soups and stews.

If you haven’t given tempeh a try yet, this is a great gateway recipe to welcome it into your plant-lovin’ life. In terms of texture, most would describe it as nutty, chewy, and certainly hearty.

Recipe Ingredients:

• Tempeh: You need two (8-ounce) packs of tempeh, which are cut into triangles. I prefer slicing into triangles over squares to allow more sliced surface area to absorb the marinade.
• Soy sauce: Sub tamari if making gluten-free.
• Chili garlic sauce: I purchase this brand either from Amazon or any local well-stocked supermarket. Look for it on the international aisle.
• Maple syrup: A little sweetness helps balance the bitter edge of tempeh. Feel free to use either honey, date syrup, or brown rice syrup instead.
• Peanut butter: Use a smooth, all-natural peanut butter free of added oil or sugar. I love either Trader Joe’s or Whole Food’s 365 brand.
• Fresh ginger: For added zing and brightness, freshly grated ginger is a must!
• Lime juice or rice vinegar: Either one will add just enough acidity to really make the sauce pop.

Step-by-Step Instructions:

This recipe takes one full hour, however it’s mostly hands-off. While the tempeh marinates and bakes, you can prepare your rice, veggies, or sides of choice. Here’s how it’s done:

Step 1: Marinate the Tempeh by combining soy sauce, chili garlic sauce, and maple syrup in a large bowl. Add the tempeh, and let it marinate for at least 15 minutes.

Step 2: Bake the Tempeh on a baking sheet lined with foil or parchment paper for 25 minutes, tossing once halfway through.

Step 3: Prepare Peanut Sauce by combining peanut butter, chili garlic sauce, maple syrup, soy sauce, ginger, and lime juice in a bowl. Stir the mixture with a whisk until it’s super smooth.

Step 4: Glaze Tempeh with half of the peanut sauce; bake for 5 more minutes.

Step 5: Add Remaining Sauce, and serve!

Serving Suggestions:

The versatility of this recipe lends itself to an array of serving options. Here are a few suggestions:

• Rice and Veggies. My go-to way of enjoying this baked tempeh is over white rice with Sautéed Broccoli. Quick, easy, and nutritious!
• Cauliflower Rice. For a lower carb option that also doubles as a veggie side!
• Rice Noodles. Any kind of brown rice noodle (or sweet potato noodle!) is delicious with this baked tempeh. Especially if you’re able to make extra sauce to toss the noodles in. I also suggest tossing in some broccoli, mushrooms, and snap peas for a stir-fry style meal.

Make-Ahead and Storage Tips:

• Make-Ahead. You can slice and begin marinating the tempeh up 24 hours in advance. Just store covered (such as in an airtight container) in the refrigerator until ready to bake.
• Store: Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat. Tempeh is best reheated in the oven or a skillet. If reheating in a skillet, add a splash of water, cover the pan, and cook over medium-low heat so the tempeh can gently steam while it sautés.

More Tempeh Recipes to Try:

If you give this baked tempeh recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!