Peanutty, citrusy, and a lil spicy... these flavors altogether have created the perfect flavor combination for any daring palette!
Inspired by Indonesian takeout, this dish is for any person who enjoys trying new things, especially if those things are filling and flavorful foods! For those of you who aren't already familiar, Tempeh is a great wholesome protein with a bit of a nutty taste. Creating marinate with peanut butter is the perfect way to utilize tempeh's natural nuttiness!
Ideal for the cooler weather that Autumn brings, this Sticky Peanut Tempeh served with a side of jasmine rice & sautéed broccoli is the epitome of a cozy, well-balanced meal.
Nutritional Aspects of Sticky Peanut Tempeh
Tempeh: fermented soy beans that are rich in minerals such as Manganese, Phosphorous, Magnesium, Niacin, Copper, Iron, and Potassium. Packed with protein which promotes muscle growth but also repairs muscle damage, contains probiotics from its fermentation process, aids digestion and bloating. Naturally gluten-free, however Tempeh from some manufacturers are not gluten-free guaranteed
Peanut Butter: high in vitamins and minerals such as Niacin, Copper, Potassium, Folate, and Vitamin E. Full of fiber, contains healthy unsaturated fats, stabilizes cholesterol, and prevents cognitive decline and boosts energy.
Coconut Aminos: made from coconut blossoms and salt, contains 17 amino acids, and more than 50% less sodium content than soy sauce. Contains Anti-oxidant properties, increases metabolism, reduces inflammation, and is also gluten-free and low-glycemic
Sesame: rich in vitamins and minerals like Calcium, Iron, Potassium, B Vitamins and Vitamin E. Aids collagen formation, regulates blood pressure, boosts metabolic function, and reduces inflammation
Ingredients: serves 2
- 200g Tempeh
- 1/4 cup of Peanut Butter
- 2 tbsp of Sesame Oil
- 1 tbsp of Rice Vinegar
- 1 tbsp of Sambal Oelek
- 2 tbsp of Coconut Aminos (or Soy Sauce)
- 1 tsp of Lime Juice
- 1 tbsp of Maple Syrup
- 2 cloves of Garlic
- Ginger (a lil peeled chunk)
- 20g of Sesame Seeds
- 15g of Cilantro
Method:
Boil Tempeh for 15-20 minutes to reduce the bitterness flavor
Meanwhile, start making the marinade for the tempeh. In a small mixing bowl, combine all the wet ingredients: sesame oil, rice vinegar, coconut aminos, sambal oelek, peanut butter, lime juice, and maple syrup. Mix well.
Once your tempeh is done boiling, cut the tempeh into cubes, or desired shape
Place the cubed tempeh flat in a pan, baking sheet, or bowl
Pour marinade over the tempeh and allow to soak for at least 30 minutes. Marinate up to 24 hours before baking for the best results. ***The longer the tempeh marinates, the more flavor!***
Mince garlic and ginger then add to marinaded tempeh
Bake marinaded tempeh in the oven at 180*C (or 355*F) for 18-20 minutes
Garnish with sesame seeds and cilantro
Enjoy immediately!
Try this new plant-based yumminess and share it with your loved ones. Even cutting out meat for one meal is an amazing start to being open-minded and trying new things while helping sustain the planet at the same time.
To keep up to date on new & free plant-based recipes and tips, check out my Instagram page @being.soulfull
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