Marinated Peanut Tempeh (7 Ingredients!)

This recipe is sooo bad!! I made the marinade and I had to make another batch as I kept eating it! 😋

It was my first attempt at making tempeh and the sauce was a perfect accompaniment.

I skewered the tempeh like a kebab and it was lovely!

Thank you!

This was SO good!!! I served this with steamed veggies and freekeh, but I think it would also be amazing in a collard wrap and thats what I plan to do next :-) Thinking this one is gonna become a regular for me! I marinated for 24 hours and it was so easy!

OMG!! I’ve never really liked tempeh but this recipe makes me want more. No bitterness and easy to put together. I made extra sauce and used it for a veggie stir fry. This recipe is a total flavor-bomb!!!

Hot Damn Dana! You did it again! This tempeh recipe is delectably delicious.

I hate tempeh. I only bought some because I’m trying to increase my protein intake. I’m so glad I gave this recipe a try—it was easy and so tasty. Thank you for sharing this recipe with us and teaching me how to make tempeh taste terrific.

I did not plan ahead so I only let it marinate for 2 hours before baking—but it is still so amazingly goooooood.

I served it on some shredded carrots, shredded red cabbage, and a brocolli slaw mix. Then, I thinned the leftover marinade with some lemon and lime juice to make a “dressing” and poured the “dressing” on my veggies. I’m gonna try it over some cauliflower rice next.

Delicious! I don’t like tempeh at all and I never know what to do with it, this recipe made me love it! Meaty, asian flavors, tangy and sweet! Yum.

This was to die for. We prepared the tempeh exactly as in the recipe and then tossed it into pasta (gluten free) with mushrooms, red peppers, and green onions which we sauteed in sesame oil. We added fresh cherry tomatoes (raw, halved, and seeded), shredded English cucumber, shredded carrots, and more green onions. To help the whole thing hang together, we made another batch of the peanut sauce. We were truly sad when it was all gone.

Fantabulous!!! Simple, delicious…THANK YOU for sharing this recipe!!

That was delicious! Thanks for the recipe I will keep it in my favorites.

I’ve come back to this tempeh and the rainbow thai salad multiple times over the years. Always such a perfect combination!

What a wonderful recipe! I shortened the timeline to a quick brine and a quick marinade (like 45 min total while I put together the Rainbow Thai Salad + dishes) and it was phenomenal! The tempeh was caramelized goodness and I should have doubled the recipe it was so yummy. I even put some of the marinade in the salad since it was so good. Thank you!

BEST TEMPEH IVE EVER HAD

This was so easy to prepare and super yummy! It will be my ‘go to’ tempeh recipe from now on.

This is TO DIE FOR. Will be making this way too often. Wow.

Probably the tastiest alternative to meat I’ve eaten no sorry it IS definitely the tastiest, simply wonderful, I didn’t steam it but there was no bitterness. I would gladly eat this every day with rice noodles in wraps etc etc. Thank you Indonesia for tempeh.

I substituted almond butter for the peanut butter, since it was what I had on hand. The rest of the recipe was followed to a T. It was so bad, I gagged when I tried a piece. I don’t know how anyone could eat it, honestly. On to the next recipe for my plant based goals!

I didn’t steam it but there was no bitterness, all I can say is WOW, this I could eat everyday with rice, sweet potatoes, noodles etc etc, a big thankyou to the one who brought this to me, another lipsmacker is “Jason Wrobels orange glazed tempeh”, thank you Indonesia.

This looks great!I steamed the tempeh, and now I’m waiting for it to cool down enough to slice for the marinade, and I’m very excited about making it for dinner! I switched up the marinade a bit: I subbed tahini for the peanut butter, reduced the maple syrup and the sesame oil, used liquid aminos, and I added a bit of sriracha in place of the bird’s eye pepper. I also added a clove of minced garlic, and a tiny dash of liquid smoke! It’s delicious! I’m going to pair it with some forbidden rice, and some shaved carrots and cucumber ribbons.

Truly don’t know why there are negative reviews on this recipe- I have made this many times and it never fails to disappoint, and it even impressed my husband who is not someone in to things like tempeh. If you follow the recipe you can’t go wrong! Definitely steam it first…don’t use sweetened peanut butter…and marinate for at least 2 hours! Oh, and I have made it with regular crushed red peppers and korean chile flakes, never the birds eye chili, and still so good.

A little disappointed and annoyed. Made the statement “easiest preparation ever”. I made the mistake of just reading that and looking at the ingredients and decided to make it without reading the full instructions first. Little did I know after already taking my tempeh out of the package and making the sauce, I was going to have to marinate overnight on top of steaming AND cooking in the oven!! I’m sorry but all of my dishes I cook are quick and delicious and only take me about 30 min at the most. So I know what quick is. Making this had to be the most effort I have ever put into cooking! Normally I wouldn’t be that irritated but I was cooking it for my lunch the next day at work and it was already kind of late. I had to wake up earlier in the morning so I could start the oven and get it in before I left for work. I just tasted it now and I’m disappointed because after putting in all that work, it’s not even that good. I don’t know if my expectations were too high or what the issue was but the reviews do not match what I have cooked and I cooked it exactly as said. Steam, rinse, marinate, oven, and all.

Delicious marinade! I don’t think I needed to steam my Tempeh from WestSoy since it started to crumbed after I steamed it. Will definitely repeat this recipe though!

SO Good! I think the recommendation to steam the tempeh first is a great call, I’ll do that from now on. Modifications I did was to add in some tahini as during COVID-19 I ran out of sesame oil. But, I decided it was going to be too key to skip so did a masked-run to pick some up. I marinated for about 10 hrs and roasted on convection. Flipped once.

Served it with roasted baby bok choy, that had a drizzle of sesame oil, sea salt and pepper on it. Delish! I’m having trouble staying away from the left overs. ;)

I actually made this and it wasn’t good at all. Way too sweet, and bad combination of flavors. No one in my family liked it either. I’m an experienced cook, and had no problems making it as per the recipe.

I love this recipe! I never liked tempeh until I tried this recipe. I’ve made it three times now. I love adding it to pad Thai and salads-especially the Asian quinoa salad! Thank you!

Fine, but definitely dry. Also, no matter what you do, the tempeh falls apart when cut into pieces this size, so you have some chunks but lots of little bitty pieces. Meh.

These are absolutely delicious, thank you for the recipe!

Easy to make and tastes great! Served it with some stir fried veggies and brown rice.

This is the BEST recipe ever. I have been making this recipe for the last six months on repeat for my boyfriend and myself and it never disappoints. I have it memorized after doing it so many times and i usually have most of the ingredients on hand. It is easy to make and just always so delicious. I can’t say enough how much we love it. Thanks for sharing this with everyone <3

Great sauce, could be used in place of any peanut satay. Double it if you want to use it to cover sir fry veggies or drizzle on top. You can never have too much sauce!

This turned out amazing! I let mine marinate for more than 24 hours, I subbed lime juice for acv and I forgot the chili flakes but it still came out great! Will make again for sure!

So good!!! Worth the somewhat laborious prep. I didn’t have the bird’s eye chili, so I just used red pepper flakes. It was delicious to add to a salad. I was EXCITED to eat a salad for once!

Excellent. My first time cooking or eating tempeh. Enjoyed it over ramen noodles with sauteed mushrooms and carrots.

Easy to make. Delicious

Made everything exactly as written and husband says “it’s a 10!” Delicious!

Simple, adaptable to flavor balance preferences and a great way to infuse tempeh with zip. I enjoyed this and have my second batch marinating. Using with greens (salad) and with rice bowl.

There are SO yummy even though I had to make a few changes given what I had on hand. I used chunky peanut butter and the scattered bits of nuts were actually a nice addition. I used olive oil but sesame oil would have been nicer – next time I might try a chili oil/sesame oil combo. I doubled the recipe following many of the other comments, which I’m glad I did, as it left me with some marinade to drizzle over before cooking.

the extra drizzle of tamari before baking added a boost that I highly recommend.

I made this tonight as written. The flavors are great, but I did find it to be a bit dry. I may try sautéing it next time as another reviewer suggested. I served it with brown rice and quinoa, sliced red cabbage, carrot ribbons, cilantro and your garlic sesame dressing. With the addition of the dressing it was great and not so dry. I will make again in my cast iron skillet and see if I like that preparation better. I love tempeh, though, and enjoyed the flavors.

We had never had tempeh before; tried this and loved it! Since I intended to serve it on Pad Thai, I added a little grated ginger and grated garlic to the marinade. I made double the marinade, and let the tempeh marinate in it overnight. As suggested, I drizzled a little extra maple syrup on it just before baking. The tempeh was perfectly caramelized after baking for 22 minutes. I used the extra marinade in my Pad Thai the next day. It was delicious! We found the meaty texture much nicer than tofu. Thank you for sharing this recipe!

I used only half the amount of tempeh but the same amount of marinade and it turned out great! I’m making some again tomorrow night with the other half of my tempeh! I marinated for 24 hours and I forgot to steam the tempeh, so I microwaved the pieces for a total of 3 minutes while covered before marinating.

I loved this recipe! I did modify it a lot just because I was short on time and hungry now. I did a “fast marinating” by simmering the tempeh in the sauce mixture for 10mins then I baked it as directed and it turned out delicious still! I haven’t tried the actual marinating them over night but I definitely will next time! I would have if I had planned ahead but they still turned out amazing and I’m sure they are even better If marinated longer!

I loved this recipe, especially when served with the Blissed Out Thai Salad! I made this when my stove was unavailable, so I cooked the tempeh in a skillet on the stove. Once I tried the oven method a few tries later, I still preferred the stove top method. Great recipe!

I’ve never made or eaten tempeh before, but as I’m trying to eat less meat…thought I’d give it a try. This recipe was great! These were my changes:

Used a dried serrano chile, which gave it a nice kick
Didn’t have creamy peanut butter, so used Nuttzo’s paleo 7 nut/seed butter
Coconut aminos
Only 1 tablespoon of maple syrup (watching my sugar intake)

My tempeh was left to marinate for about 6 hours and baked for 26 minutes. Next time I’d probably lower the baking time to 22 minutes and make a little extra sauce (I didn’t have any remaining for brushing on at the end, so it was a little dry). Served mine over a bowl of kale and couscous. Yum!

Thanks for the recipe!

Very good. I omitted the oil. Enjoyed over greens and shredded carrots with white beans. Quite happy. Next time, I’ll try reducing the maple syrup content because I have enough of a sweet tooth throughout the day :)

I bought tempeh for the first time recently, but wasn’t sure what to do with it. Quick Googling brought me to this recipe and it was easy enough to try. Wow, it was so good! I substituted the chili with two teaspoons of gochujang, and it turned out incredible. Spooned onto some quinoa, steamed broccoli and tahini spinach for a little bowl experience. Will be making again, no doubt.

Didn’t have lime and mine was a bit thick but still sooo good, even my hubby who’s not a fan of Tempeh said it was great!! Will be making again !!

I’m not normally a reviewer, but I had to. You’ve totally changed tempeh for me. I was always making it in substitute of ground meat in recipes, but I just didn’t love it. This way of preparing and cooking totally changed the texture and flavor and now I think its among my favorite things. Thank you so much.

Hi Dana. Thanks for this recipe! This was my first attempt at cooking tempeh and it turned out perfect! Easy and delicious!

Wow! I’ve never had tempeh before, was just blankly staring into the fridge at my health food store and thought I’d give it a try, and was lucky to find this recipe. Amazing, with much more rewarding a texture than tofu. My marinade turned out almost too thick to coat the tempeh properly, probably because I used natural PB, so maybe I’ll add a little water and/or oil next time, which will be soon.

Unbelievably tasty. I will make this over and over again.

This was an AMAZING recipe. I am new to tempeh so I wasn’t sure what to expect but it tastes amazing. It was really simple to make. I actually left the tempeh in for about 32 hours (I forgot to make it for dinner so I made it the next day for lunch) and it still turned out amazing. Will make again

It was coming out of the oven when I wrote the review and was so excited I forgot to rate it!! Too bad there’s not 10 stars. SOOOOOO good.

I love this recipe!! Unfortunately, it never makes it into anything except my mouth so can’t comment on it being good mixed into anything or atop something. Have already made it 3 times this month. Keep these great ideas coming.

almost forgot to rate it ;)

This is very tasty (I typically am not a big tempeh fan.) I like to use recipes online as more of a base and add stuff to my liking.. was very tasty even following the recipe exactly the first time…This time i just added more garlic, chili sauce, ginger, green onion, curry powder, soy (was a bit thick for my liking), and vegan yumyum atop-super delish simplified or with more added. Love alot of your recipes as they are simple, tasty, and I can add to it to make it more interesting.

Such a tasty recipe! This was my first time trying tempeh so I wasn’t sure how I would like it. Made with almond butter and will definitely make again! Pinned to my Pinterest board!

I really liked this and I’m looking forward to making it again. I think I wouldn’t change anything – I’d just make double the amount of sauce. If you are serving the tempeh on rice (as I did), it’s a bit dry; so extra sauce would be great to pour over. I also added cilantro on top because that makes most things taste better. ;) Apart than that, I loved the flavour!!

Hi Dana, well I’m converted! My husband and I recently decided to commit to going fully veggie, with the aim to go vegan at some point. So we’re trying to eat as much vegan food as possible. Where I live, tempeh has only recently started to appear on the shelves of our local supermarket. I’d tried some tempeh that was already marinated and cooked but hadn’t tried to make it at home. But today I gave it a go. It was super easy to make, I already had all the marinade ingredients to hand. I just finished baking it at the same time that I finished a rather challenging workout. It is the perfect post-workout protein. I’ll be having it with lentils, some homemade hummus, salad and seeds. It’s so much more delicious than store-bought marinated tempeh. Thanks for the recipe, I’ll definitely make again. This will be a handy new weapon in our meat free arsenal!

And thank you for all of the excellent recipes and the hard work that you put into your site. Every time we’ve made a recipe we both love it.

Now I just need to exercise a bit of self control and not eat the whole batch of tempeh before my husband gets home!

Much love! ?

I just made this and sampled it with a thai cucumber salad. IT IS SO DELICIOUS!
cucumber, shallot, thai chili ( or jalapeño), salt, sugar. So good! Im going to serve it over rice with the Thai salad tomorrow for dinner and blow my (chef) bf away! I love Tempeh. We are planning to go vegetarian this coming new year and this will be in heavy rotation. Thank you!

? We love, love love this tempeh! Thank you so much for the recipe. We use Lightlife organic tempeh (found at Whole Foods). So delicious; it has definitely become a staple for us! ?

Absolutely love this. Another minimalist baker classic!

Tasty and easy! My two favorites things…Thank you for the recipe it is perfect as you wrote it…I added a wee bit of peanut sauce as I didn’t have any chili on hand and it was soooooo tasty! Am your fan! will serve as a bowl with veggies and brown rice…woot woot my belly is happy!

This tempeh recipe is THE STUFF. I never knew you needed to steam tempeh before, but now that I do it’s changed my life for the better. The flavors here work great with rice paper spring rolls or in a tasty salad (vegetable or cold noodle) the next day.

I do not generally have chilis on hand, so I replaced that with about 1/4 tsp. of Green Dragon hot sauce. Otherwise, recipe was followed exactly.

I’m a temphe fan. Grew up with a veg mom so I have been eating it for years. The marinade is delicious! I put it on a Thai style salad. Can’t wait to enjoy the leftovers tomorrow

I’ve wanted to try tempeh for so long and never been able to find it in our area. When I finally did I remembered seeing this recipe and decided to try it. I reduced the oil to 1 Tbsp and used lemon juice instead of lime. It was so incredibly easy and delicious and wonderful!! I will definitely make it again.

This recipe was awesome! I forgot to pat the tempeh dry after steaming it, so it didn’t get as crispy around the edges, but it still has some great flavor after marinating for only 2 hours. Looking forward to trying this recipe again! :)

My favourite way to prepare tempeh hands down! Delicious and flavourful, never disappoints! I would recommend not to skip simmering the tempeh beforehand, it makes a big difference in removing any bitterness.

First time trying tempeh, a couple of thoughts.
Not sure it really benefits from so long soaking, I think most of the soaking happens in the first hour or two.
The lime juice adds a bitterness that to mine and my partners palate doesn’t need to be there, it needs more peanut and I would also add tahini for even more nutty flavour, id also add honey not maple and slightly more of it.
Overall a good starting block so will try again with these tweaks and see what happens!

Sooooo good, even my brother and sister who are very skeptical to this sort of thing loved it! Thanks for the recipe!!

This was absolutely delicious! I marinated overnight, put in the oven for dinner this evening over a bed of noodles and veggies we loved it! Thank you so verymuch for this delightful addition, it’s a keeper for sure!!

Even my non-vegetarian loved this. Said tempeh still had texture of styrofoam but flavor was great. Wants me to put it on chicken! Lol!

I had never tried tempeh before. Followed the recipe exactly. I’m not a fan. Nor was my husband. Compost got a good meal. The texture was the real turn off but the flavours in the marinade and sauce were underwhelming.

This is definitely in my top 3 as far as recipes go. I’ve probably made this about a dozen times now, usually in stir-frys by doubling the sauce recipe. My boyfriend (super meateater) is always sooo excited when he sees the tempeh marinating in the fridge. Tonight I just made it again with some roasted roasted veggies and quinoa topped with tzatziki. Oh. My. Goodness. Everyone needs to try this.

We just ate this tempeh with the suggested salad and dressing. I think I’m in heaven! Sweet and spicy and so delicious. Thank you for another way to use tempeh. Tempeh hasn’t always been my favorite (my husband loves tempeh!) but I love it in this recipe. I look forward to making this again when my son comes home for a visit soon. I know he will love it too!❤️

I love Tempeh naturally, but this recipe is dynamite! Combined with my Thai Red Curry with veggies and brown rice, and I was dancing during my lunch break!

I LOVE this recipe. Leftovers freeze well (separated on a cookie sheet, then tossed into ziplock).
I DOUBLED the recipe and added 1 tablespoon grated ginger and a bit of garlic. My husband is on low salt diet, so I used low sodium tamari and no sodium added peanut butter. I try to make the marinade first so the hot tempeh soaks marinade up better. Thank you for this!!!

I’m not a vegan, but I do eat vegetarian most of the time (mainly because I dislike handling raw meat, lol). I was already a tempeh lover, but this was the first recipe I’ve used to marinate and bake it. Subbed soy sauce, red pepper flakes, and honey, with great success. After 26 hours, the marinade was very thick and goopy. Sadly, I did burn them a little, but I can’t wait to try another batch soon! I think I’d add more peanut butter next time for additional peanut flavor.

Loved the recipe. Thank you!!

OMG, Thank you so much for this recipe. I really like tempeh and am always looking for new ways to make it. I ended up marinading this for 2 days. I couldn’t believe how fantastic it is. I eat it hot or cold. Nobody’s getting this but me.

I just made this tonight after letting it marinate for 24 hours. I skipped the oil and forgot to add extra of the other liquids so the marinade ended up a bit thick after it was in the fridge for the day. However it tasted bomb and I used the same marinade to bake some chickpeas. Legitimately one of the best meals I’ve EVER made! Tempeh was so good and it was perfect with sautéed kale, quinoa and the chickpeas. I’ve kind been burnt out of cooking recently so this success was much needed!

I made this recipe exactly as written. I cut it in half along the flat side (if that makes sense) then into small triangles. IT IS SO SO GOOD! Wish I had made a double recipe!!

This peanut tempeh recipe is blowing my mind. So good! I made it 1st with your thai salad (amazing) and currently have another batch in the oven now just to snack on ? Thanks Dana!

Delicious! I could’ve eaten it without baking it, too, because it tasted so yummy. I don’t usually buy nor eat tempeh, but after making this I might eat it more often!
Thank you Dana!

These are absolutely delicious, but should you truly –steam– the tempeh or does it go straight into the water? I did the latter, which made the tempeh a bit more crumbly than maybe it should have been? The end result was still awesome, but would come apart if I used it in a stir fry. No matter: I’m eating it like cookies at this point!

Made this tonight. Marinated about 4-5 hours because I always forget to marinate things overnight. But it was delicious! Thanks for sharing the recipe. I’ll definitely be making again.