Baked Tempeh with Maple Soy Peanut Marinade
Tempeh has a nice texture, and it happily soaks up all the flavor of the marinade. I based the recipe on one from The Minimalist Baker
- One eight-ounce package of tempeh
- ¼ cup sesame oil
- ¼ cup salted creamy peanut butter (or other nut butter)
- ¼ cup tamari or soy sauce
- ¼ cup lime juice (about 2 limes)
- 2/3 cup maple syrup
- 1 tsp (or more) sriracha
- 1/4 -1/2 cup chopped peanuts (optional)
- Cut the tempeh into 1- or 2-inch cubes or triangles.
- Steam the tempeh pieces for ten minutes. If you have a steamer, great. If not, place an inch or so of water in a rimmed skillet or saucepan. Bring it to a boil, add the tempeh pieces, cover, and leave at a low boil for ten minutes.
- In the meantime, whisk the marinade ingredients together in a medium-size bowl.
- Remove the tempeh pieces, pat dry, and toss gently in the marinade.
- Cover and refrigerate for at least 2 and up to 24 hours (the longer the marinating time, the more intense the flavor will be). If you remember, toss or stir the tempeh occasionally while it’s marinating.
- When ready to bake, preheat the oven to 425 degrees and line a baking sheet with parchment paper. Add tempeh, and reserve any leftover marinade.
- Bake for ten minutes, and remove from the oven.
- Flip the tempeh pieces over, brush with more marinade, and bake for another ten minutes.
- Remove from oven and brush or coat with some of the remaining marinade, if you like.
- Top with chopped peanuts, if using.
I used the extra marinade for mixing the tempeh with rice noodles and steamed broccoli.
Don’t skip the steaming step. It keeps the tempeh from tasting bitter and also lets the marinade soak in better.