Marinated Peanut Tempeh (7 Ingredients!)

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Parchment-lined baking sheet filled with freshly baked Peanut Tempeh

I didn’t use to like tempeh. Now, I do, thanks to easy, fool-proof recipes like this. Look at that saucy caramelization! Oof.

Any of you tempeh haters out there, prepare to be converted.

Homemade gluten-free vegan Asian marinade for Peanut Baked Tofu

Origin of Tempeh

Tempeh originated in Central or East Java, Indonesia sometime around 1800. (source)

Tempeh is a fermented soy product that’s made of cooked, dehulled soybeans that are inoculated with mold, packed, and incubated until the beans are bound together by the mycelium.

Sounds like weird science, but this fermentation process makes nutrients more available to your body. Plus, tempeh is rich in prebiotics which have been known to promote gut health. It also boasts a whole range of other health benefits, including its iron and calcium content (source).

Origin of Peanut Sauce

Peanut sauce also originated in Indonesia (source), so this recipe is doubly Indonesian-inspired! What Americans know as peanut sauce is more commonly referred to as satay sauce (or bumbu kacang) in Indonesia, because it’s most often served with the popular Indonesian dish, satay (skewered, grilled meats).

For a more traditional take on Indonesian-style peanut sauce, check out this recipe from Tin Eats.

Marinating tempeh in homemade peanut sauce for a protein-packed vegan dish

This recipe requires just 7 ingredients to make and involves the easiest preparation ever: Steam tempeh, make marinade, let marinate, BAKE. That’s it!

The only part that takes a little planning is the marinating. I suggest a 2-24-hour window. The longer the better and the more saucy and flavorful your tempeh will be. So go on. Give it a day. Go out and see something, kid. Go explore the city. Go see nature. Let your tempeh do its thang.

Then bake until golden and caramelized and brush with remaining marinade. So easy. So saucy. So essential.

You’re going to LOVE this tempeh. It’s:

Peanut Buttery
& Insanely delicious

Put this tempeh on EVERYTHING. Think noodle dishes, salads, in spring rolls, and more! Not to worry, I have a blissed-out salad coming your way in a few days that’s perfect with this saucy tempeh. Stay tuned!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!

Parchment-lined baking sheet filled with our Marinated Peanut Baked Tempeh recipe

Marinated Peanut Tempeh (7 Ingredients!)

Saucy, baked tempeh marinated in a spicy-sweet peanut sauce! Super flavorful, hearty, and perfect for topping noodles, salads, and more! Vegan + gluten-free.
Author Minimalist Baker
peanut tempeh SQUARE
4.73 from 175 votes
Prep Time 1 day 20 minutes
Cook Time 22 minutes
Total Time 1 day 42 minutes
Servings 4 (heaping 1/3-cup servings)
Course Protein, Side
Cuisine Gluten-Free, Indonesian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3 Days



  • 8 ounces tempeh (if GF, ensure gluten-free friendly)


  • 1 whole fresh or dried bird’s eye chili (minced/crushed // or sub 1/4 tsp red pepper flake)
  • 1 1/2 Tbsp sesame oil (if avoiding oil, leave this out and add a bit more lime, soy sauce, and maple syrup)
  • 2 Tbsp salted creamy peanut (or almond, cashew, or sunbutter)
  • 2 Tbsp gluten-free tamari (or soy sauce if not GF)
  • 2 Tbsp lime juice
  • 3 Tbsp maple syrup


  • To remove bitterness from the tempeh, add to rimmed skillet or saucepan filled with 1 inch of water and bring to a low boil over medium heat. Steam tempeh for a total of 10-12 minutes, flipping once at the halfway point. Then rinse, pat dry, and cut into thin, bite-size pieces. I prefer slicing the tempeh in half lengthwise then cutting into small triangles. (The smaller the pieces, the better they can soak up the marinade.) Set aside.
  • Mix marinade by adding chili, sesame oil, peanut butter, tamari, lime juice, and maple syrup. Whisk to combine. Taste and adjust flavor as needed, adding more crushed chili for heat, maple syrup for sweetness, lime juice for acidity, or tamari for saltiness. Don’t be shy – you want this extremely flavorful!
  • Add the sliced tempeh to the marinade and toss to coat. Then cover and refrigerate for at least 2 hours, preferably 24 hours. I found that 24 hours infused the most flavor! While marinating, toss/stir occasionally to ensure even coating. (Pro tip: Just before baking, drizzle with a bit more maple syrup and tamari for extra flavor. Optional but recommended!)
  • Once marinated, preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Add tempeh and reserve any leftover marinade to brush/coat the tempeh once baked.
  • Bake for 22-30 minutes or until caramelized and deep golden brown. Remove from oven and brush/coat with any remaining marinade.
  • This tempeh is delicious for adding to Asian-inspired dishes like spring rolls, salads, and noodle dishes! Store leftovers covered in the refrigerator up to 3 days. Best when fresh.



*Nutrition information is a rough estimate.
*For more tempeh recipes, check out my Easy Vegan Meatballs and my Smoky Tempeh Burrito Bowls!
*Recipe makes ~1 1/2 total cups.

Nutrition (1 of 4 servings)

Serving: 1 heaping one-third-cup servings Calories: 250 Carbohydrates: 19.3 g Protein: 13.4 g Fat: 15.2 g Saturated Fat: 2.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 463 mg Fiber: 1 g Sugar: 10.2 g


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  1. Dominique M. Echard says

    Since I was short on time and didn’t want to heat the house up with the oven, I added the tempeh, all sauce ingredients except for the lime juice, and water to cover in a medium saucepan. I used a high flame to bring to a boil then simmered until the liquid was reduced by half, turned off the heat and added the lime juice. The warm sauce was the dressing and the spinach leaves held up really well to the warmth of the tempeh and sauce. The only addition I made was some fried shallots on top, the ones in the big plastic jars from the Asian food Mart. The herbs are so refreshing, you have sweet/heat, crunch, soft cold noodles, and juicy tempeh. This was fantastic for a post-workout dinner!

  2. Lori DAmato says

    You’ve done it again! Your words, ‘ if you’re not a tempeh lover…’ resonated with me, but this is just great. I cut the pieces a bit (too) small and after 20+ hours, some were mushy and unable to hang onto the skewer. But decided to toss those in a hot pan and give this a test-run! Delish! Thank you for making aNOTHER quick-easy-foolproof VEGAN recipe!
    You’re my idol :)

  3. Ellen Cohen says

    Wow. I went to a friend’s house for dinner, and she served this in butter lettuce cups with diced water chestnuts and green onions. My husband, who usually turns his nose up at vegan fare, begged me to get the recipe and make it at home. It was THAT good.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woah, that is a big compliment in our books! We’re so glad you and your husband enjoyed them, Ellen! :D

  4. Cheryl says

    Hey there! Would it be possible for me to store it in the freezer and heat it up when I need it? If so how long can I keep it for in the freezer?

  5. L B F says

    I made this for my daughter who is a recent vegan. I tried it too and unfortunately it did not taste good. It tasted like cardboard peanut butter to both of us. I recommend adding some more spice to it; perhaps even a titch of Himalayan sea salt or something else to give it flavor. I really did enjoy the tip about boiling the tempeh before marinating it. Thank you for the recipe and I am sorry we did not have success with it.

  6. Katja says

    I was going to make this for dinner tonight, but our plans changed.
    By now it has been in the marinade for 24 hours, how long can you have it marinading?

  7. Laana says

    Great recipe! The marinade was fantastic! Didn’t have any limes, so I added apple vinegar, ginger syrup instead of maple and lemon rapeseed oil. Also the peanut butter I used contained coconut and it all came together perfectly! We ate it with veggies in tortilla wraps and on avocado toast. I’m new to tempeh and now it’s going to be one of my favourites! Thank you!

  8. Sylvia Lewis says

    Loved it! Best way to roast tempeh. This peanut sauce is a nice change from barbecue sauce. Your recipe gives it an Afro-Asian vibe, which I crave. To adjust the marinade, I used hot pepper sesame oil, plus pepper flakes, fresh thyme, soy sauce, peanut butter, maple syrup. I used orange instead of lime, since I did not have the lime. I simply sliced tempeh into inch-size strips straight from the package. I did not steam it first. I put in container, poured marinade on tempeh, and gave it a vigorous shake. Refrigerated it overnight. Roasted in oven. Delicious! Thank you!

  9. Erin says

    I made the marinated tempeh. It was good, but not great. I followed the marinade recipe and directions exactly. Would probably not make this again.

    The marinade was quite thick after about 20 hours so I added an additional mixture of maple syrup and soy sauce (as suggested as a basting cooking tip), which definitely helped. It made the mixture moist again and most likely added more flavor. It wasn’t overly flavored.

    My family liked it, but no one loved it. I will probably go the BBQ route next time I marinate tempeh.

  10. christina says

    I wasn’t a tempeh-hater, but I wasn’t really a tempeh lover either. I had some in my fridge and was thinking about what to eat for dinner, so I thought I’d give this a shot. It was AMAZING. I served it as a bowl with brown rice, steamed broccoli and green beans, and made some more peanut sauce to put on top. This is for sure my new favorite way to make tempeh and I’m pretty sure will be a weekly meal for us.

    Would love to see more recipes like this with different sauces!

  11. Shannon says

    I followed the recipe exactly and served it with quinoa and sautéed bok choy. This was an excellent way to serve tempeh and I will definitely use this recipe again but maybe tweak the marinade. While it boasted strong flavors to tantalize the taste buds, I feel like it needed some fish sauce and/or ginger. All in all, great recipe and I will continue using it as a base then add modifications.

  12. Sarah says

    I had been eyeing this recipe for forever and finally made it this weekend to have with the Rainbow Thai Salad (also from Minimalist Baker) – LOVED it! My last experience with tempeh was less than stellar, and I’m SO glad I didn’t give up on it and gave it a shot with this recipe. I used almond butter and subbed paprika for the chilli because I’m not super into spice. I also marinated for just under 24 hours, which was perfect. I am 100% going to make this again!

  13. Chloe Miltenberger says

    I went vegan for about 4 months and this was one of the recipes I tried during that time. I fell in love and made it weekly!! Now that I went back to not being vegan, I still make this recipe all the time because it is just so delicious!! I do everything as listed in the recipe and it’s perfect every time. Thanks for sharing!!

  14. Miriam Martincic says

    FANTASTIC!!! Perfect flavor balance and so easy. I marinaded for 24 hours; the tempeh was packed with savory flavor. This is now part of my go-to recipe collection. Thanks!

  15. Frizzle says

    loved this!! I didn’t use chili flakes, I used a big spoonful of harissa, used lemon juice instead of lime, and only marinated for 2 hours. the steaming/boiling at the start is a game changer! turned out fluffy & tender and not bitter. Please post more marinades soon! :)

  16. Miranda Steffens says

    I made this last night and it was SO good. My friends loved it as well. I made it with udon noodles and roasted cauliflower. I doubled the sauce recipe to drizzle over top of each bowl. It served three of us nicely.

    Thanks for this simple and delicious recipe!

  17. Monique says

    I made this recipe for the second time tonight and I doubled it this time!!!! A few delicious meals are waiting for me! Thank you so much for this delicious recipe!!!?

  18. Jessica Rangel says

    I made this recipe and it is awesome for my first time ever preparing Tempeh. I am curious though if 1 serving (1/4 of a serving of the recipe) would that equate to about 2 oz.? I am a tracking my food intake to diet.

  19. Lisa Shepherd says

    I made this for dinner last night; DELICIOUS!! I steamed, cut and marinated for 24 hrs with the exact recipe. I baked it with all the extra marinade and a bag of broccoli stir fry mix. We were fighting over the last bit and licking the bowls! I am printing this recipe and handing it out to all my co-workers ! Well done!!

  20. Jon says

    Tried this a few weeks ago and loved it. But also thought with a few modifications it would make a great mole style marinade. So I tried it tonight with Mexican street corn and shredded cabbage. I used the same peanut butter and soy (brags) base, but put in a diced chipotle in adobo with 3 T of the sauce, about a 2t each of cumin, coriander, and garlic powder, 1T of chile powder, salt, pepper and , a while Lime, and 1 square of dark 85% cocoa shaved into the sauce. Left it overnight and prepared as directed with a few sports of brags over it. I’ve been looking for a different way to translate vegan to Mexican and really happy with this adaptation!

  21. sarah giordano says

    Thinking this would be amazing in tempeh sushi rolls with avocado, cukes and maybe some red pepper slices? with a wasabi mayo? (love this site + all the cookbooks!)

  22. Meg says

    I’ve used this recipe a few times, it really transforms tempeh into something delicious. I use gochujang in place of birds eye chili, seems to work great! Tried it over a Thai noodle bowl the other day. I never knew I liked peanut sauces so much!

  23. Rhiannon says

    These were very tasty overall! They seemed a bit more dry than I was anticipating, but this could be because I only marinated them for about two hours (rather than the 24 hours suggested). Great flavor though, and went very well with the Thai salad recipe also found on this blog.

  24. Krys says

    I’d like to know if I can use tvp chunks instead of tempeh, as it’s really expensive in my country.
    Thank you!

  25. mark beatty says

    In this tempeh recipe you say boil and steam in the same situation. Which do you mean or does it really matter?

  26. Martine says

    Thanks you for answering my prayers ?? I had tempeh waiting in my freezing for awhile and wasn’t sure on how to prepare it… and then found this on your amazing blog… it taste like heaven dipped in maple syrup, I’m French Canadian so everything is better with liquid gold…
    Steaming, marinating for 24h and baking…ad to tell myself to stop eating it?
    Keep inspiring us with your lovely, awesome and tasty recipes ☀️
    Much love ❤️

  27. Andrea says

    HI I can’t eat a lot of maple syrup straight up sugar cause I have PCOS. I’m wondering if there is anything I could do in the dried fruit or raw fruit realm to add sweetness in place of maple syrup which will for sure spike my insulin a lot? or if I only use one tablespoon will it still taste good? I like a lot of heat but it sounds like most people are using a ton of sweet.

  28. Kushla Grace Currie says

    I have just tried your tempeh recipe and it was surprisingly delicious! Didn’t think I would buy tempeh beyond my detox but now I will. Other recipes I have tried during my detox were great too. Will definitely recommend your site thanks.

  29. Chelsea says

    Loved the flavor of this recipe so much! Any tips on how to not have the tempeh crumble when you cut it?

  30. C.A. DeN says

    My oven is broken. If I cook the tempeh in a skillet is there anything I should change? Also, can I use olive oil? Looking forward to trying it!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would cook it on a high temp first, then a low temp to cook through. Hope that helps!

  31. Hannah Doucette says

    My husband wanted to try this, but tempeh has always freaked me out lol! It’s marinating in the fridge right now. I hope it turns out like yours because the photos look delicious. So far the marinade was amazing!!!! Putting this on the Thai salad recipe you posted.

  32. Megan S. says

    We had to go to Natural Grocers and buy the big’n of tamari sauce! I’m loving your Asian-inspired dishes, Dana! Thank you so much.
    I have made this twice this week! I marinated the tempeh for 48 hours the first time, and 6 hours tonight. Yummy both times! Next time (next week, probably ;)) I plan to soak for the full 24 hours for good measure.
    I used pad thai rice noodles first time and thinner rice noodles the second time (tonight). I prefer the pad thai rice noodles because the thinner noodles require more dressing for flavor.
    I used peanut butter for the marinade and almond butter for the dressing. I also added a little more pepper flakes to the marinade than you suggested. Fresh mint and cilantro are KEY. So, so good!

    & thanks for the <3 on my instagram story!

    • Heather Johnson says

      Thanks for this review. I was planning to make this tonight, but dinner plans changed, so I’m thinking it’ll have to marinate for 48 hours. I’m glad you had success letting it sit that long.

  33. Sharon says

    I’ve never steamed tempeh before marinating..but I have also never had good results. I’m so excited about this tip! Hopefully I will be converted into a tempeh fan too!

  34. Erin Engler says

    This recipe cured my distaste for tempeh! I made it to top the Blissed-out Thai Salad, but could honestly have eaten this tempeh by itself (and did, right off the pan!). I will be making it again for salads and wraps.

  35. Sue says

    I buy Lightlife tempeh. The package doesn’t say steaming it before use is necessary. What are your thoughts on this? Should I steam it first anyway?

  36. Kristen says

    Delicious! I messed up my tempeh cutting and ended up with ground tempeh. Still wonderful! Great flavors even though I only had 2 hours of marinating time. This recipe is now a part of my regular repertoire.

  37. Erin says

    Just made this recipe and we loved it! Beautiful, colorful salad and the tempeh and dressing were so good! We added a little more chili garlic sauce (and sriracha) because we like a lot of heat, but that was the only thing we changed. Will make this again. Thanks!

  38. Stacey Randall says

    First time trying tempeh and we loved it! Health conscious DH said this is a keeper. Made according to the recipe, marinating 24 hours. Used it in salad. Thanks for the recipe.

  39. Bethany Praska says

    I come from a family of heavy meat-eaters so when I made this for them for dinner along with your bright green spinach curry, I was a little hesitant on how they would respond to their first time trying tempeh. It was so delicious smelling coming out of the oven, they even began to pick it off the pan to eat before dinner was even done. Rave reviews all around. They even REQUESTED it the next time they came to visit.

  40. Sabrina Pang says

    Made this a while ago-couldn’t keep my hands away from it. Tasted wonderfully with gado gado when I don’t have tofu in my fridge :)

  41. Phil Varney says

    I am currently in the process of making this. After around 4 hours in the fridge, the marinade has completed solidified! It doesn’t move at all even if I hold the bowl upside down…

    The only things I subbed was coconut oil instead of sesame oil..

    Any idea what may have caused this? Or what is the best thing I can do to save it?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Phil! The coconut oil is your culprit in this one! Coconut oil will become solid upon cooling and is not ideal for a marinade. Next time, I recommend sticking to sesame oil and you should be good to go! Good luck!

      • Ellen says

        At the market yesterday, I saw liquid coconut oil, specifically for marinating. Hope this helps. (I used the sesame though.)

  42. Vicki says

    This was incredible tasting!! My new favorite thing! I never could make Tempeh in a way that I loved. I mean, it was okay, but not great. This was just delicious. I will be making it over and over. It was a hit, my husband ate it on his salad and I ate it with some noodles. It will go in so many things. I was thinking it would make a tasty sandwich too. Thank you!!!

  43. Lisa says

    I have made this at least 5 times now. SO GOOD! I added some minced ginger and turmeric root last time. Yum!

  44. Ttrockwood says

    I make and eat a lot of tempeh- never have had a problem with it being bitter regardless of the brand.
    i do heat it before marinating since it soaks in better, i just microwave the whole chunk of tempeh for about three minutes and then slice and add to the marinade

  45. Jessica Phillips says

    So good! I didn’t realize that I needed to marinate overnight, so only marinated for 2 hrs. Still delicious!

  46. Marion says

    Thank you so much for this recipe! After eating Tempeh for the first time in Bali a few years ago, I tried to make it at home several times but always got disappointed. This Tempeh now is by far the best I made and I def. will make this again and again!

  47. Levina says

    I am so glad you like tempe! I am Indonesian and grew up eating tempe! Ever since I’m in the US, it has been a struggle to look for good tasting tempe. What kind of tempe do you normally have?

    Your tempe looks delicious! I can’t wait to try this! Oh and if you would like to cook tempe in a different way, try frying them until crispy or make tempe bacem. Tempe bacem is sweet and slightly sour from coconut water, kecap manis, palm sugar and tamarind. I bet you’ll love it!

  48. Pam says

    made the marinated peanut tempeh for the Blissed out Thai Salad – this was SO good. I ate as my main dish while my husband had it as a side. I followed the recipe except I substituted sriracha sauce for the chili garlic sauce because I didn’t have any. We brainstormed and agree that if your skipping the tempeh to add some crushed peanuts. Already plan to bring to summer picnics, so refreshing.

  49. Eleanor says

    Marinated this overnight and cooked it tonight and it was delicious! Took my stir fry to the next level. Low on maple syrup so I also added a bit of brown sugar. Thanks for the recipe!

  50. Kati Hill says

    I tried this recipe (and tempeh!!) for the first time tonight. It was soo delicious! I am not vegan or vegetarian (yet) but adore your recipes. Thank you for sharing!

  51. Vik says

    This is awesome! Steaming the tempeh before marinating it really helps the flavor infuse. Oh, I used sambal instead of chiles and it turned out great. Thanks for all the great recipes and content!

  52. June says

    Really really easy and delicious! I didn’t have a lime, used lemon juice, it was fine. I served it as a side, but this is a versatile dish; it would work well in many combinations, and could even be an appetizer!

  53. Hannah says

    this is hands down THE BEST tempeh I have made and have ever had in my life. I will be making this all the time seriously. It is so easy and amazing. AMAZING job Dana!

  54. Beth Weston says

    Wow, you weren’t lying about how good this is!! I kept buying tempeh at the store, it would sit in the refrigerator, I wouldn’t know exactly what to do with it (despite the countless vegetarian and vegan cookbooks I have), it would expire, I would toss it and be sad. NO MORE!!

    I’ve made this twice now. The first batch I marinated for 6 hours, it was good, but still kind of dry. I also didn’t split the tempeh in half to make it thinner in Batch #1. I could not find any dried bird’s eye chili’s, despite my searching, so used crushed red pepper flakes as recommended. I used salted creamy peanut butter for both batches. I used Bragg’s Liquid Aminos for the tamari (it is also gluten-free), and I did use the sesame oil (plain, light colored, not the darker roasted variety – was I correct here??).

    In the first batch, I did drizzle the maple syrup and tamari (Braggs) as suggested, but merely poured it from the jug and bottle. It was not very uniform and was pretty messy. The second batch I mixed the maple syrup and Bragg’s in a small bowl, whisked it together and then brushed it on – much better results. My mix was probably 2/3 maple syrup to 1/3 Braggs.

    Then the cutting of the tempeh. The first time, I cut the slab in half lengthwise and then into the triangle shapes. They were still kind of thick. The second time, cut the slab into 2 pieces (so I had 2 kind of square shapes), and then split each segment in half so I ended up with 4 much thinner segments. Then I proceeded to cut those segments into the same small triangle shapes. Because I split the tempeh into thinner sections, I ended up with twice as many triangles in batch #2. I also marinated batch #2 for 48 hours (woops – change in dinner plans that night). It still worked out, most of the marinade was absorbed when I took them out of the container to bake them, so the brushing on of the maple syrup and tamari/Braggs really made a difference.

    We served the tempeh bites over the Blissed-Out Thai Salad – YUM!!! My meat-eating husband requested that I keep this on a weekly rotation, which I happily will!!

    AWESOME Recipe Dana!! Thanks once again for helping us eat better and having it be extra delicious at the same time!!

    • Jesse says

      Thank you for your comment! I’m new to trying to make tempeh myself and this helps me out. I’m also going to make that Blissed Out Thai Salad. :)

  55. Julie Drummond says

    I’ve been ogling your blog since last summer when I found your Peanut Butter Overnight Oats recipe (which I LOVE). I’m not a vegan, or even a vegetarian, but want to eat healthier. The picture of this particular recipe (and the Blissed Out salad to come) makes me hungry every time I look at it! I’m on a restricted diet for a few weeks, but just as soon as I get the green light – BAM! This is for dinner! :) I’ll be sure to rate! :)

  56. Jesse says

    Made this last night..the hubby gave it a ten. This no-love for tempeh girl gave it a…..10! It was super! It was the first time I have ever tried the steaming method and it makes all the difference! I am converted. No I can not stop thinking of what to make with tempeh next!

  57. VV says

    I absolutely loved this. The goal was to keep it for a week’s worth of salads but we ate most of it already, haha. My 1.5 year old loved it which is a huge deal to me. Thank you for this recipe. Finally, a tempeh recipe that is a keeper.

  58. Madeleine says

    This looks delicious! I’m going to put these in fresh spring rolls for lunch – is there a dipping sauce you’d recommend which would work well with the peanut marinate flavour?

  59. Janna says

    This is awesome! My only problem is that the tempeh pieces are so fragile that there were bits of uncooked tempeh in my marinade, so I felt I couldn’t really use the remainder of the sauce to coat the baked pieces. Did anyone else have this problem?

    Otherwise, these are fantastic! I am no longer afraid of tempeh :)

  60. Lilla says

    Made this tonight with a bowl of jasmine rice and broccoli. I’ve never found tempeh to be particularly bitter so I didn’t steam, but I marinated it for 20 hours and it was great! Wonderful flavor and so simple.

  61. Carly says

    I didn’t enjoy this :( maybe I just don’t like tempeh! Never had it before but just felt it tasted odd?! I
    Marinated it for 24 hours but still didn’t feel like a strong flavour. Any suggestions?

  62. Rachel says

    Just made this over the weekend and it is AWESOME! Made it exactly as stated in the recipe (let the tempeh sit in marinade for about 15 hours). I am eating it over a salad and it is just perfect. I’m a fan of tempeh but this is by far the best I’ve ever had it. Thank you for such a great new recipe ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I do! But it would definitely need to be extra firm tofu. And it will have a softer texture. Let me know if you give it a try!

  63. Natasha says

    I am professional baker & cake artist , and I can tell you right that this is hands down a good recipe . I will surely try this out & will keep u posted . Thanks

  64. Heeral says

    This was such a yummy recipe! I added ginger and subbed orange juice instead of lime but it worked out perfectly:) I might make some extra sauce next time for the veggies/rice but o so delicious. Definitely a keeper, thank you!

  65. Team Gillis Realtor says

    I can’t wait to try this and tell you how it works for me. I will try using honey since my kid is allergic to maple syrup. I think it works just the same.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! While it is best when fresh, you can throw your leftovers in the microwave or oven and reheat until warm!

  66. Melissa says

    Could I sub in honey or brown sugar for the maple syrup? If so, what amounts should I put in? Can’t wait to try this one out, thank you for your creativity in all your dishes!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! I have not tried those subs but honey should work in place of maple syrup at the same amount! If you give it a try, let me know how it goes!

  67. Lindy says

    Hi there, this looks delicious! Can’t wait to try!
    I’m a little confused about the first step. Does the tempeh go straight into the boiling water or in a steamer basket above the water?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Place the tempeh right in a saucepan with 1-inch of water! Bring to a low boil over medium heat for a total of 10-12 minutes, flipping once at the halfway point. Happy cooking!

      • Nicole Urdang says

        Tempeh is fermented which makes it far healthier than tofu.

        Also, tofu is usually made from GMO soybeans and not healthy in two counts: too much unneeded estrogen from soy, and Frankenfood from GMOs.

  68. Danielle Smith says

    This sounds delicious! I’m allergic to soy but am tempted to try the marinade on cauliflower. Will report back when I do :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! I have not tried it in place of soy/tamari but I think it should work just fine! Let me know how it goes if you try it!

      • Amy M. says

        I exclusively use Braggs aminos instead of soy sauce/tamari for this and all of the Minimalist Baker recipes–go for it!

  69. Therese says

    I never liked Tempeh at all! I tried it once, and Blah! Yuck! But I love plant based foods so if you say so…..I’ll let you know if it converts me :)
    Thanks for all your inspiration!!


    • NMS says

      I’m in the same boat with my dislike for tempeh! Everyone keeps telling me how wonderful it is, but every time I have it, blegh! I’ve been a vegan for five years now, I thought it would have grown on me by now, as most things do, but nope. Curious to see if you were converted!

  70. Julie Koppman says

    hi there,
    is it necessary to steam the tempeh first? i’ve never noticed bitterness in tempeh i’ve made before, so i’m just wondering…

    thanks, and can’t wait to try the recipe!

  71. Alexandra says

    I have to avoid fat due to a compromised pancreas. I’ll sadly leave out the sesame oil (thanks for the tip of extra soy, lime, and maple) but peanut butter also is synonymous with fat, so I use powdered peanut butter. Think about it – what to do with all the remains after pressing out the lovely oil for frying?? It’s pure concentrated peanut. Mix it with a bit of water for a sandwich or, here, just add the powder so as not to dilute flavor or mess up consistency.

    I’ve tried about six different brands and my favorite is PB2. Peanut butter is 12 grams/fat per 2 TBS serving. PB2 is 1.5 grams.

    Thanks for the great recipes!

  72. ingrid says

    Dana, your recipes bring pure joy… simple, delicious, plant based meals that are also healthy. Seriously in love with your blog! Please, more recipes and more cook books! Yum yum from snowed in Switzerland!

  73. Rhian @ Rhian's Recipes says

    This looks incredible! And has definitely persuaded me to try tempeh. Looking forward to the salad :)

  74. Poppy says

    Is bird’s eye chili a brand of chili powder or a type of chili? This looks so good and I’ve been wanting to experiment with tempeh, thanks for this recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’ve know it to be small red chilies, usually associated with Thai cooking! But really any hot pepper will do!

  75. Stacy says

    That first photo is making me so hungry. The recipe that turned me into a tempeh lover was fried temeph, dusted in chinese 5 spice, and served with a spicy peanut sauce. This is just bringing me back to that first experience. I’m excited to try the peanut sauce with that squeeze of lime.

  76. Karlie @ says

    I LOVE tempeh, always looking for new ways to bake it up! This looks awesome definitely trying it