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Marinated Peanut Baked Tempeh
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4.88 from 8 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 Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mediterranean
Diet: Vegan
Servings: 5
Author: Jamie Vespa MS, RD

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

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