| Level: | Easy |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup light sesame oil
- 1 tablespoon toasted sesame oil
- 1/4 cup soy sauce, preferably naturally brewed
- 1/4 cup rice vinegar
- 1/4 cup mirin
- 1 tablespoon finely chopped peeled fresh ginger
- 1 garlic clove, crushed
- 1 pound tempeh, cut into 1-inch cubes
- 1 cup natural-style unsalted peanut butter
- 1/4 cup pure maple syrup or honey
- 3 tablespoons soy sauce, preferably naturally brewed
- 3 tablespoons rice vinegar
- 1 tablespoon finely chopped peeled fresh ginger
- 2 garlic cloves, crushed
- 1/2 teaspoon cayenne pepper
- 1/2 to 1 cup hot water
- Hot cooked white rice, to serve
- Thinly sliced radish, for garnish
- Thinly sliced scallions, for garnish
- Thinly sliced cilantro, for garnish
Instructions
- For the tempeh: In a small bowl, whisk together the sesame oils, soy sauce, vinegar, mirin, ginger, and garlic. In a large saute pan, arrange the tempeh in a single layer, pour the marinade over it, and bring it to a boil over high. Reduce the heat to low, cover the pan, and simmer for 20 minutes. Uncover, raise the heat, and cook the tempeh until the pan is nearly dry. Remove from the heat. (At this point the tempeh can be refrigerated, tightly wrapped, for 1 week.)
- For the peanut sauce: In a blender, combine the peanut butter, maple syrup, soy sauce, vinegar, ginger, garlic, and cayenne. Puree, adding enough hot water to form a creamy, pourable sauce.
- Serve the tempeh over white rice with the peanut sauce and garnish with the radish, scallion, and cilantro.
Nutrition Facts
| Calories | 880 |
| Total Fat | 61 grams |
| Saturated Fat | 9 grams |
| Sodium | 1865 milligrams |
| Carbohydrates | 44 grams |
| Dietary Fiber | 4 grams |
| Protein | 40 grams |
Reviews
I love the flavors in the sauce. I made the sauce first and then the tempeh. I just started to cook the tempeh when I read the review about all the calories. I immediately took the tempeh out of the oily marinade and continued to use a make-shift marinade. I would like to figure out a more fat-friendly recipe with these flavors.
A great recipe that has quickly become a staple meal!
I was looking for a good recipe for tempeh but, after seeing the calories and ESPECIALLY the fat, don’t even want to try it. I think it is irresponsible to put out recipes such as this being that the average American is overweight.
This recipe has potential; however as is I feel it is way way too salty. I threw out the whole meal, what a waste. The peanut sauce was pretty good with nice spice but with the soy sauce in the tempeh as well it was just too much to handle; maybe delete the soy in the sauce and use low sodium in the marinade.
My peanut sauce was on the thin side, but that my doing! Wonderful flavor and texture. A definite do-again!
I loved the flavors of the marinated tempeh with the sauce. There was extra sauce which I’ll use on poached chicken breast. I served this dish on brown jasmine and wild rice. I will definitely make this again.
The tempeh was petty good. I served it cold as an appetizer, put toothpicks in the tempeh and the peanut sauce for dipping on the side. Nice asian flavors. I loved the peanut sauce. Will definitely use it again on meat.
i used this recipe to make an eggroll filling. the tempeh is good, but i wouldnt use quite as much il if i made it again. this has really good flavor, if you like asian inspired recipes.