Marinated tempeh that’s baked and glazed in a peanut-ginger sauce. This baked tempeh recipe is the ultimate plant-based entree for meal prep or weeknight dinners.
Marinated Baked Tempeh in Peanut Sauce
This is a true goes-with-everything meatless entree. Serve it over rice, soba noodles, or alongside your go-to grains and veggies for a nutritious, delicious meal. It’s also extremely easy to make, and a greater starter recipe for those new to cooking tempeh.
This tempeh gets a double dose of flavor from the marinade and peanut sauce. However 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.
Tempeh Marinade Ingredients
This simple, yet wildly flavorful marinade only calls for 3 ingredients. Here’s what you need:
- 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.
Now, for the peanut-ginger sauce, here’s the additional ingredients you’ll need:
- 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.
How to Make Marinated Peanut Baked Tempeh:
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
Combine the soy sauce, chili garlic sauce, and maple syrup in a large bowl and add the tempeh. Let the tempeh marinate for at least 15 minutes, stirring every 5 or so minutes. By the end of 15 minutes, most of the sauce should be absorbed.
Step 2: Bake the Tempeh
Spread the marinaded tempeh on a baking sheet lined with foil or parchment paper. (Make sure you give each cube ample space to brown. A crowded pan will encourage steaming over browning.) Next, pop it in the oven and bake for 25 minutes, tossing once halfway through.
Step 3: Prepare the Peanut Sauce
While the tempeh bakes, prepare the peanut-ginger sauce. Start by combining the 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 the Tempeh
After 25 minutes, remove the tempeh from the oven and toss it in 3 Tbsp of the peanut sauce. Place the tempeh back in the oven and bake for another 5 minutes.
Step 5: Add Remaining Peanut Sauce
Remove the tempeh from the oven and drizzle the remaining peanut sauce over top. Now it’s ready to serve with rice, noodles, or your sides of choice!
What is Tempeh Made Out Of?
In short, tempeh is a plant-based protein made with fermented soybeans and a mix of grains. 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.
What is the Difference Between Tofu and Tempeh?
Tempeh undergoes less processing than its soy-based cousin, tofu. As a result, tempeh is able to retain many of the nutritional properties of soybeans, including high-quality protein and fiber, as well as calcium and iron. In addition, the probiotics in tempeh make it easier to digest than some other soy products.
Tempeh is also much heartier and firmer than tofu, which makes it a great stand-in for meat.
How Do I Cook Tempeh?
Tempeh is extremely versatile, so it can take to many cooking techniques, such as steaming, braising, baking, or sautéing. Since the flavor can be rather bland on its own, tempeh takes well to a bold sauce or marinade (for example, BBQ sauce, jerk seasoning, or anything Asian-inspired).
For this recipe, we marinate tempeh in a bold chili-soy mixture and then bake it to crisp perfection.
Where to Buy Tempeh
Look for tempeh in the same section as the tofu and other meat alternatives in your grocery store. This is typically either near the produce section, or near the eggs and yogurt. I suggest purchasing plain tempeh for this recipe, as opposed to one with added grains or seeds. I typically buy Lightlife brand, which is one of the easiest to find.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!
More Vegan Tempeh Recipes
Marinated Peanut Baked Tempeh
- Mixing bowls
- Baking sheet
- 2 (8-oz.) packs tempeh, sliced into cubes or triangles
- 3 Tbsp. soy sauce (sub tamari if making gluten free)
- 1 Tbsp. maple syrup
- 2 tsp. chili garlic sauce
- 3 Tbsp. natural creamy peanut butter
- 2 Tbsp. soy sauce (sub tamari if making gluten free)
- 2 Tbsp. maple syrup
- 1 Tbsp. fresh lime juice or rice vinegar
- 2 tsp. chili garlic sauce
- 1/2 tsp. freshly grated ginger
For Serving (optional)
- Rice, rice noodles, cauliflower rice
- 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.
- Meanwhile, prepare the Peanut-Ginger Sauce by combining peanut butter, soy sauce, maple syrup, lime juice (or vinegar), chili garlic sauce, and ginger in a small bowl; stir with a whisk.
- 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.
- Remove tempeh from the oven and transfer to a serving platter. Drizzle with remaining Peanut-Ginger Sauce. Serve over rice, rice noodles, cauliflower rice, or your sides of choice.