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Soy-marinated tempeh topped with peanut-ginger sauce
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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.
Course Main Course
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 5
Calories 270kcal

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

For Serving (optional)

  • Rice, rice noodles, cauliflower rice

Instructions

  • 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.

Notes

Tempeh can be marinated up to 24 hours in advance. 

Nutrition

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