Marinated Peanut Baked Tempeh

4.86 from 7 votes
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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.

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Cubes of marinated peanut baked tempeh styled on a plate with a spoon resting on the right side.

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:

Recipe ingredients arranged in separate bowls on a serving board with labels.
  • 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.

Tempeh being marinated in a pink bowl, and then spread on a rimmed baking sheet.

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.

Peanut sauce being mixed in a white bowl, and brushed over cubes of tempeh on a baking sheet.

Step 5: Add Remaining Sauce, and serve!

A plate of marinated peanut baked tempeh on a plate with sprigs of cilantro scattered overtop.
What is the Difference Between Tofu and Tempeh?

Tempeh undergoes less processing than tofu, and as a result, is able to retain more of the nutritional properties of soybeans. These includes 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.

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.

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.
Baked tempeh cut into triangles and coated in peanut sauce styled on a white plate.

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!

4.86 from 7 votes

Marinated Peanut Baked Tempeh

Marinated tempeh baked and glazed in a peanut-ginger sauce. This easy tempeh recipe is the ultimate plant-based entree for meal prep or weeknight dinners.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 5

Equipment

  • Mixing bowls
  • Baking sheet

Ingredients  

Tempeh Marinade

  • 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

Peanut-Ginger 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

Serving Suggestions

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Instructions 

  • Preheat oven to 400°F.
    Prepare Tempeh Marinade by combining soy sauce, maple syrup, and chili-garlic sauce in a large bowl. Add tempeh and toss to combine. Let sit at room temperature for 15 minutes, tossing every 5 minutes to thoroughly coat.
  • Spread tempeh on a large rimmed baking sheet lined with parchment paper for easy cleanup. 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 medium-size 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 5 more minutes.
  • Remove tempeh from the oven and transfer to a serving platter. Spoon remaining Peanut-Ginger Sauce overtop. Serve with your sides of choice.

Notes

  • Make-Ahead. You can slice and begin marinating the tempeh up to 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.

Nutrition

Serving: 0.5cup | Calories: 270kcal | Carbohydrates: 25g | Protein: 19g | Fat: 11g | Saturated Fat: 4g | Sodium: 900mg | Fiber: 6g | Sugar: 9g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

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Recipe Rating




14 Comments

  1. Sarah S says:

    5 stars
    This recipe is RIDICULOUS!!! I will never prepare tempeh any other way way ever. The sauce is a real 12/10. I will be making this monthly!! ⭐️ ⭐️ I paired it with brown rice mai fun noodles, Bok choy and a broccoli & carrot slaw.

    1. Jamie Vespa says:

      Hi Sarah – I’m so thrilled you enjoyed it!! Thank you for taking the time to leave a review!

  2. Morgan says:

    5 stars
    My spouse and I really enjoy this recipe. Great hearty meatless meal, with lots of flavor. I marinate the tempeh a couple hours in advance, and double the peanut sauce recipe, as we like to have extra sauce for drizzling over our plated meals. I serve with steamed broccoli or spinach on white rice. The extra peanut sauce really makes it IMO, and I use chunky peanut butter and love the added texture. On top of it all, this is so easy to prepare after a long day. We now eat it 2x a month at the least.

    1. Jamie Vespa says:

      I’m so glad the recipe was a hit, Morgan! Thank you for taking the time to leave a review!

  3. Olivia says:

    Would I be able to substitute seitan or tofu for the tempeh here? If so, any tips/modifications?

    1. Jamie Vespa says:

      Yes definitely. You shouldn’t need to change anything if using tofu. Seitan I’m not so sure.

  4. Laura says:

    5 stars
    Definitely the most flavorful tempeh recipe I’ve tried. I loved how a few of the ingredients crossed over, too. We served it over rice with broccoli and it was just a fab vegan dish!

  5. Marit says:

    4 stars
    I enjoyed this one. Just an easy week day meal!

  6. Mandy Ruckers says:

    5 stars
    Love the flavor of this!! I always find that tempeh needs lots of flavor to shine, and this recipe certainly does the trick. We serve it with brown rice and broccoli.

    1. Jamie Vespa says:

      I’m so glad you enjoyed it! Thank you for taking time to leave a review!

  7. Rylee says:

    5 stars
    INCREDIBLE dish!! We absolutely loved it! The peanut sauce is perfection and it was quick and easy to make. Will be part of our dinner rotation from now on!

    1. Jamie Vespa says:

      Thank you so much for this review, Rylee! So glad you enjoyed the recipe!

      1. Kristi says:

        This is soooo delish and easy. We are eating this at least every other week. Another winning recipe, Jaime!!

  8. Melissa says:

    5 stars
    My first time trying tempeh and wow! So meaty and delish.