tempeh after baking

Spicy Peanut Tempeh

An easy and healthy recipe for spicy peanut tempeh, marinaded for a few hours, then baked and ready to eat! Try it on top of a buddha bowl, in a salad, or with Thai rice noodles! Delicious.

Prep: 10 minCook: 20 minTotal: 30 minutes
Yield 2 servings 1x


  • 1 8oz block tempeh
  • 3 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tsp fresh ginger
  • 1 tbsp sesame oil
  • 2 tbsp lime juice
  • 2 tbsp peanut butter
  • 1 tbsp sriracha


1. Chop up tempeh in triangles or slices.

2. In a large bowl, whisk together all ingredients except tempeh.

3. Add in tempeh and toss to coat, making sure sauce is evenly distributed among tempeh.

4. Refrigerate for minimum 2 hours and maximum 12.

5. Once marinated, place onto parchment lined baking sheet and pour left over marinade on top.

6. Bake for 20 minutes at 375F. 7. Serve immediately! I like mine on salads, in bowls, with veggies, and with rice noodles.

Author: ErinCategory: dinner, vegan, vegetarian