Marinated Peanut Tempeh (7 Ingredients!)

I loved this recipe! It didn’t even make it to dinner, we ate it as soon as it cooled. Nice mix of saltiness and sweetness. Cutting the tempeh into smaller triangles helped get that marinade all the way through. I went with 24 hours as suggested. I will definitely try this one again, very simple and delicious!

Delicious! I make this regularly. Last night I didn’t have lime juice and took the rice vinegar suggestion from other commenters. It was just as delicious! Thank you!

I’ve made this multiple times with great success. When I don’t have lime juice, I sub rice vinegar which also works for acidity. Thank you for an awesome mainstay recipe!

I am new to tempeh, but this is the recipe that got me hooked. Thank you! Will be making this on repeat.

Yum!! I make tempeh often but was stuck in a rut. This was surprisingly so delicious given the simple ingredients. I substituted 6 T unsweetened peanut butter powder for the PB, omitted sesame oil, used chili flakes, and reduced the agave. I also did not marinate it for 2 hrs and instead just baked it with half of the sauce. Very jazzed for my week of lunches!

I’ve been looking for a good tempeh recipe since I love the texture but don’t find it very flavourful. Holy crap, this recipe is delicious. I used garlic chili sauce in place of the chili pepper since it’s what I had on hand, but otherwise didn’t change a thing. 10/10 would recommend!

So good! The steaming trick is the bomb. I couldn’t figure out why I sometimes love tempeh and other times couldn’t stand it. Now I know to steam it to take the bitterness out. Works like a charm. Also I think the sauce is superb. My daughter said it was great and she hates tempeh. I will definitely make this again.

This is such a great recipe! I Made this with chili garlic sauce instead of the chili cuz that’s what I had. I ate it with a salad of fresh and roasted vegetables, peanut butter dressing from the Rainbow Thai Salad, and mochi that I baked in a skillet. The best part was tucking this tempeh into the mochi with some of the dressing. So yummy! I love all the clever things ya’ll do with tempeh. You’re my go-to for figuring out what to eat most days.

Very tasty. Would be great with cold sesame noodles or an asian-inspired salad, but yummy on its own with roasted veggies. Easy to make. Thanks for a great recipe.

Delicious! I made this last night for dinner with the Rainbow Noodle Salad. I will definitely make it again!

I just made this recipe and found it very easy and flavorful. Everything needed was already in my kitchen. It’s a keeper!

Absolutely gorgeous! First time cooking or eating tempeh, will definitely be doing like this again! Had to tweak a little as had no lemon juice so used chopped up preserved lemon and some extra soy sauce, also honey instead of maple.
Did the steaming thing and the 24hr marinade
Had it with boiled noodles, baby spinach, nori, spring onion and some Sriracha on top.. Yummy!

This was very good! Everyone in my family liked it. I substituted maple syrup with coconut sugar. We had this with asian noodles and boiled vegetables. I love the fact that there are only seven ingredients to the sauce and there are option to sub ingredients.

I love this recipe, and make it often. It’s hands down the tastiest way to prepare tempeh I’ve ever tried (and I’ve tried many). But this time, by mistake, I added 1 1/2 tbs. of tahini to the other ingredients. Yum! A delicious accidental addition.

Opps! I forgot to do the step of steaming the tempeh. It’s already in the marinade. Is there a rescue? Or have I ruined it?

This recipe was very simple and delicious! I don’t have a lot of experience with tempeh, so I don’t have much to compare it to. However, my husband typically does not like tempeh, but he really enjoyed this!

I’m looking forward to trying the leftovers in some fresh salad rolls!

Just set up my tempeh to marinate in this sauce. I can already tell I will love it! The ONLY adjustment I would make going forward is trying one less tablespoon of maple syrup. It’s a bit sweet for my liking, I want more of the salty Asian peanut sauce flavors. But it’s still delicious! Can’t wait to eat it tonight over my coconut rice.

Really enjoyed it! I served the tempeh with rice vermicelli noodles that I tossed with the remaining marinade, cucumber, mint and roasted peanuts. A bowl a tad similar to your amazing Thai Almond butter tofu with noodles, which is a favorite at my house!

I’ve made this recipe 4 times within the past few weeks. Such an easy and delicious recipe.

Made this tonight, it was a hit! I am the only one in the house who likes tempeh but not any more. I did substitute the chili with gochujang sauce. Served with stir fry veggies and udon noodles. I will absolutely make this again!

This peanut sauce is my go-to recipe when I need any kind of peanut sauce. It’s delicious. And steaming the tempeh is a great ninja trick. I ready the tip years ago and my friends look at me like I have superpowers when I tell them this tempeh hack! Highly recommend to always steam your tempeh.

First time eating tempeh, delicious!

First time making tempeh. I followed the recipe exactly with the steaming, and marinated for two hours. After I baked it it tasted like a dry, tasteless brick. Beyond awful. Beyond bland. Never again!

This is sooooo GOOOD & AMAZING!! I loved this! I made it yesterday and I went to bake them, they were so yummy. I’m a little disappointed because my parents didn’t really like them, they think these foods are kinda “weird” but NO! Anyway, thank you so much for this recipe, I love sour taste, so I added more lime to it! This recipe is a FANTASTIC idea! Gonna go to the groceries store and make more today haha!

This recipe was delightful! I paired it with stir fried veggies over noodles. Thank you so much for the tip about steaming the Tempeh. It totally makes it taste less bitter. Before I had made Tempeh a few times but wasn’t actually fond of the taste because of the bitter endnote. I think tempeh may be added into our rotation thanks to you.

Hey there! I made this recipe but with the following changes to the marinade:
– added 1 T gochujang (highly recommend!)
– rice vinegar instead of lime juice
– coconut sugar instead of maple syrup
– super spicy Indonesian chili powder instead of chili flakes.

It’s just darn DELICIOUS! Super versatile and an easy make-ahead option. Thanks Dana!

Another amazing minimalist recipe! I like the encouragement to get creative so I added about half a tablespoon of mango pepper sauce. Delicious! Thanks for the great recipes and ideas!

I have made this dish several times. The marinade is off the spoon edible. I have had issues with this drying out and cut the cook time in half. With rice and veggies I was a hero with my vegan daughter!

I’ve made this a dozen times, but today was the first time I marinated the tofu for more than half an hour. The flavor was out of this world! If you have time, stick to the marinade time. It’s worth it!

This is so good and easy to make! I really like your suggestions on tweaking the ingredients. I usually follow the directions to the T but experimenting makes it fun. I am glad I only had one package of Tempeh or I would have eaten too much!

Just made this for dinner (after neglecting the marinated tempeh in the refrigerator for a few days) and it was excellent!! Thank you for delicious recipes.

This was SO delicious!

I made some tweaks to the peanut sauce – crunchy peanut butter instead of creamy, more dried chilis and soy sauce, two big cloves of freshly grated garlic, a bit of peanut oil, and a bit of lemon juice (needed more acid but I ran out of limes).

For the tempeh, because I was short on time, I simmered it for several minutes, and then sautéed it in olive oil with some spring onions. I deglazed the pan with some water, then added the peanut sauce and let it simmer for a bit.

It was AMAZINGGG! Even better than I imagined. My skeptical and picky non-vegan dad was VERY impressed 🤣.

This tempeh recipe is PHENOMENAL. I subbed coconut aminos because I didn’t have tamari, but it was still perfect! Like many others in the comments, I’ve never steamed tofu before baking it before, but it really did make all the difference.

i subbed brown sugar for maple syrup and reduced by 1 tbsp. deliciously meaty and savory-sweet. the most i’ve ever enjoyed tempeh :) thank you

Oops. Sorry I didn’t leave a rating, but done it now and very well deserved!!!

I made this tonight having never cooked tempeh before. It was absolutely delicious. I used less peanut butter, sesame oil and maple syrup as I’m really boring and calorie counting but didn’t seem to make any difference as it was so tasty. I marinated it for about 5 hours and the flavours had really permeated. Thank you for the recipe. A real hit and I will definitely make it again!

This is absolutely delicious! Is in my regular rotation, served with brown rice and broccoli and garnished with scallions and cilantro.

This is delicious! In our regular rotation. I usually make with brown rice and broccoli and double the recipe for peanut sauce.

This was one of the least enjoyable meals I have had in years. The tempeh didn’t do crispy and it went all weird in the oven.

Also, the Minimalist Baker should be called maximalist baker because no recipe is never minimal

I tried this using lemon juice because it is all I had on hand and would not recommend trying that change! 🤢😥

Definitely one of the best tempeh recipes I’ve ever tried. I put on a bed of Vietnamese rice noodles with sesame oil, no-soy soy sauce, and hoisin sauce, and it was literally one of the best meals I’ve ever had. And 100% vegan! This is going to be a staple in my house moving forward

I made this recipe yesterday. It turned out great! Thank you so much for posting!

PERFECTION. I use this recipe all the time. My favourite ways to use the tempeh are in bowls and salad rolls :)

Thank you so much for this delicious recipe! Everyone loves it!

I doubled the recipe, and it turned out a lot thicker than initially thought after baking. I think if I were to make again, I would stick with the recipe as written. It is pretty essential to marinate the tempeh overnight!

Absolutely amazing – my first dish with tempeh and husband loved it so now it is a regular fixture

I actually prefer the chewy texture of tempeh. I followed this recipe exactly (even cut the cute little triangles) and it was delicious! Husband liked it too. My only slight change was to add some chopped garlic to the peanut sauce. Total marinade time was 2 hours and oven time was done in 20. A real keeper!

This is delicious, and easy to make. I don’t usually like tempeh, but this is so nice. Flavourful and satisfying. It was actually satay that got me into tofu too, and now I love it, so maybe this is the beginning of a tempeh love affair!

Five stars! I regularly make this for my 3 year old son (minus the chilli) and he absolutely loves it. Stores well in the freezer, so you can keep portions handy for lunchboxes.

We makes this regularly and we double the sauce because sauce!!

This is an amazing recipe! I’ve never steamed tempeh and it made a huge difference. I let the tempeh marinate for a few hours and then cooked it. Huge hit in our home! I’m making it this weekend again.

I’ve always steered clear of tempeh because I never knew how to prepare it…until I found this recipe! It was so awesome, even my meat-eating fiancé was a fan. He’s asked for it multiple time since! Thanks so much, Dana.