Marinated Peanut Baked Tempeh
Ingredients
The tempeh
The sauce
-
1
whole
fresh or dried bird’s eye chili (minced/crushed)
-
1½
Tbsp
sesame oil
-
2
Tbsp
salted creamy peanut butter
-
2
Tbsp
gluten-free tamari
-
2
Tbsp
lime juice
-
3
Tbsp
maple syrup
Instructions
- Steam the tempeh in a skillet with water for 10-12 minutes, flipping halfway through.
- Rinse, pat dry, and cut the tempeh into thin pieces.
- Mix the marinade ingredients together in a bowl and whisk until combined.
- Add the sliced tempeh to the marinade, toss to coat, cover, and refrigerate for at least 2 hours, preferably 24 hours.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Place the marinated tempeh on the baking sheet and reserve any leftover marinade.
- Bake for 22-30 minutes until caramelized and golden brown, brushing with remaining marinade halfway through.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15.2g
Total carbohydrates
19.3g
Total protein
13.4g
Sodium
463mg
Cholesterol
0mg
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