Marinated Peanut Tempeh (7 Ingredients!)

Jump to Recipe
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
4.75 from 173 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


Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Stephen S says

    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!

  2. Britany says

    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!

  3. Ida says

    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!!!

      • Margriet says

        Made this today, marinated yesterday. Tasts allright, but a bit mushy. I left it in the oven for 30 mins. Maybe without the paper underneath next time

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thanks for your honest review, Margriet. Did you happen to make any modifications? We’d love to help trouble-shoot the mushiness!

          • Margriet says

            The only thing I changed was subbing lemon juice for lime juice because I didn’t have that. The tempeh absorbed all the marinade so it Was very moist before it went into the oven. But the taste is OK! I think when I would be it directly on the dish it would turn out better

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            So strange! Perhaps the brand of tempeh? If you give it another try, you could use less of the marinade (reserving the remainder for brushing after cooking) and/or marinate for less time. Hope that helps!

  4. Tamar says

    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.

  5. Basia says

    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.

  6. Maren Jones says

    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.

  7. Elaine says

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

  8. Cait says

    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!

  9. Beverley Cameron says

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

  10. Paul says

    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.

  11. Stephanie says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Stephanie. I don’t think the marinade would have been the issue, which makes me think either your tempeh was bad / not a great brand or you just don’t like tempeh. I don’t LOVE tempeh, but this recipe is the only way I’ll eat it.

  12. P Bennett says

    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.

  13. Ellie L. says

    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.

  14. Jill Kimm says

    Fabulous recipe! I made it almost as written (with pepper flakes and without oil; liquid aminos instead of soy sauce). I used small triangles as salad croutons with light peanut ginger dressing..

  15. Leslie says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Leslie! Thank you so much for the lovely review! xo

  16. Mag says

    Has anyone tried it with tahini instead of sesame oil? I have that on hand. Or another oil besides sesame? I can’t wait to make it!

  17. Emily Brown says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily, we’re so sorry that was your experience and thank you for the feedback! The steaming step is optional for quicker preparation, but we can see how “easy” might feel misleading relative to the meals you typically make. Better luck with the next one!

    • Ellie L. says

      You can also steam in the microwave for just a minute or two to streamline the preparation! Just put it in a microwave safe dish with a few spoonfuls of water and microwave for 1-2 minutes. But yes, it is frustrating to start a recipe and only see there’s a wait time for a step you didn’t anticipate. I do that often when I’m baking bread -the second rise surprises me almost every time!
      Now I’m wondering if you could speed up the marinating process by maybe adding a few tablespoons of water, and adding the marinade and tempeh to the microwave, and microwaving on the lowest setting for a few minutes? I’ve never tried that, but I wouldn’t be surprised if that worked to reduce marinating time.

  18. Tina N Nguyen says

    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!

  19. Ashley Herod says

    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. ;)

  20. Peter says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Peter, we’re so sorry that was your experience! Is it possible that you were using sweetened peanut butter?

  21. Jdub says

    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!

  22. sophie says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sophie, sorry to hear that was your experience! We wonder if some brands of tempeh are more sturdy as we haven’t had that problem?

  23. Kate says

    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

  24. Amanda says

    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!

  25. Andrea Torres says

    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!

  26. Hana says

    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!

  27. Sara says

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

  28. Penny Fuller says

    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.

  29. MZ says

    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.

  30. John says

    I have tried several methods to remove the bitter taste from tempeh including the steaming approach mentioned in this post but I am unable to find success. What would you suggest for someone experiencing my challenge? Tempeh is a great plant based protein source that I really want to include in my diet. Any suggestions would be helpful.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we’d suggest maybe trying another brand? The steaming trick is what we have found to work. Plus combining it with a flavorful sauce such as is used in this recipe.

  31. Alaina says

    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.

  32. Joanne says

    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!

  33. Casper says

    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.

  34. Olivia Kamara says

    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!

  35. Christine says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Christine. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  36. Merly says

    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!

  37. Patricia Chang says

    Are you suggesting steaming it or boiling it? Just a bit confused from the way the directions are written

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I suggest boiling it in ~1/2 inch of water. It’s kind of like a boil/steam combo. It shouldn’t be fully submerged, just in a water bath.

  38. Chelsea says

    Making this with a Morrocan couscous with dried fruit…think this would be a good pairing? Thanks for the recipe!

  39. mimi says

    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 :)

  40. Yvaia says

    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.

  41. Ellie says

    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 !!

  42. Angela says

    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.

  43. Lisa F says

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

  44. Maggs says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ahh, yes, we think that should help! We like natural runny peanut butter such as Wild Friends. Hope that helps!

  45. Olena Leshchyshen says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Olena. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  46. kathryn j wilson says

    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.

  47. Kathryn says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ha! We’re so glad you enjoy it, Kathryn! And thanks so much for the lovely review. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  48. Amber says

    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.

  49. Hazel says

    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!

  50. jennifer says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we aren’t sure stevia would work well in this one. Maple would definitely be better. But if you give it a try, let us know how it goes!

  51. Abi says

    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! ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aww thanks so much for your kind words and lovely review, Abi! We are so glad you enjoyed it! xo

  52. Morgan says

    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!

  53. Cindy Salit says

    ? 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! ?

  54. Hayley says

    The tempeh I bought is presliced, but not precooked (it says on the package pan fry etc). Should I still steam it cut it further before using it in this recipe?

  55. Brianne says

    I just wanted to say I absolutely love this recipe – it was a huge hit with my family and I’m looking forward to making it again.
    I was wondering if you’d ever tried making this using a barbecue instead of the oven and if you had, how it turned out?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brianne, So glad your family enjoyed it! We haven’t tried this on a BBQ, but let us know if you give it a try!

  56. Marie says

    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!

  57. Deanna says

    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.

  58. Eleni says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Andrea, yes, that should work! You may need to use a larger quantity of coconut aminos than tamari since it is not quite as strong. Hope that helps!

  59. Emily says

    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.

  60. Donna Cuic says

    I’m looking at tempeh recipes and came across yours (and I always love your recipes) but then looked at another on Pinterest and it appears a person copied your exact recipe and they are using your photos without giving you credit for it. I tried to find an email address or message you on FB or Insta to advise you but I cannot seem to find a way to notify you so I’m having to leave a comment on this photo. If you want the website that copied you here it is. I hope they asked you for permission first.

  61. Katy B says

    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! :)

  62. Lavinia says

    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.

  63. Taya says

    Hi! I just had to mention that I appreciate you separating the comments between those that relate to the dish being made and those that are questions/other comments. It is my pet peeve to see tons of comments about a dish that someone hasn’t made yet. (And my apologies that this isn’t a question. :) )

    Keep up the excellent job!

  64. Hannah says

    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!

  65. Madeleine says

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

  66. Madalyn says

    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!!

  67. BMansfield says

    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!

  68. Evelyn Dotimas says

    To be honest I had never tried tempeh before making this recipe, so I wasn’t really sure what to expect in terms of flavor. However, I feel like I followed the recipe closely. I marinated in the fridge for almost 20 hours and noticed that the tempeh had soaked up all the marinade (which had become goey and thick). Also, it seemed like some pieces crumbled a bit. I didn’t use the extra drizzle of maple syrup or tamari and proceeded to bake. Afterwards the tempeh was chewy (I think I was hoping for more crunchy, like crispy tofu). I did not enjoy the flavor. It seemed a bit overwhelming. Are you able to advise what might have went wrong? Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Evelyn, sorry to hear you weren’t a fan! One idea could be the brand of tempeh- we prefer the Tofurky or LightLife brands. For some, tempeh is an acquired taste.

  69. Megan says

    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.

  70. Ambrr says

    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.

  71. Amy says

    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!❤️

  72. Hira Sunshine says

    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!

  73. Elizabeth says

    Been on the lookout for both a good tempeh marinade and a good peanut sauce and found both in one recipe! The peanut sauce works really well with the nutty flavor and texture of the tempeh. Served mine over udon noodles with extra marinade serving as sauce for the noodles. Will definitely make this again.

  74. Elysa Daniels says

    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!!!

  75. Claire says

    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.

  76. Maxine says

    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.

  77. Alexis says

    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!

  78. Diana says

    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!!

  79. Liz says

    I’m a big tempeh lover already so can’t wait to try this recipe with all the rave reviews! I love the flavor and texture of tempeh (I don’t find it bitter, more nutty tasting and I usually pan fry it) and am curious if the steaming and marinating change the texture? Does this method make the tempeh softer? Thanks!

  80. Diana says

    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!

  81. Katie says

    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!

  82. James Baker says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi James! We recommend you steam the 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.

  83. Danielle says

    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.