2(8-oz.) packstempeh, sliced into cubes or triangles
3Tbsp.soy sauce(sub tamari if making gluten free)
2tsp. chili garlic sauce
3Tbsp.natural creamy peanut butter
2Tbsp.soy sauce(sub tamari if making gluten free)
1Tbsp.fresh lime juice or rice vinegar
2tsp.chili garlic sauce
½tsp.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.
Tempeh can be marinated up to 24 hours in advance.