Tempeh marinated in a savory peanut sauce and cooked to crispy, hearty perfection. Vegan, 7 ingredients, and great in salads, wraps, and bowls!
Let’s talk about tempeh. I post a lot of tofu and lentils/bean-based recipes here, but I realized I haven’t been giving tempeh the love it deserves. That’s because I wasn’t a huge tempeh fan until recently. When I first tasted it, I thought it was bitter, dry, and really dense, and I had no idea how to cook with it! I would just throw it into stir fries hoping it would absorb the flavors just like that, but obviously it requires a little more patience and effort (but just a little). The key to great-tasting tempeh? Marinate! All you need is a tasty sauce and the forethought the plan ahead. Then you’ll realize that tempeh is actually a delicious, hearty protein that you absolutely need in your weekly meals!
HOISIN PEANUT TEMPEH INGREDIENTS
This tasty tempeh dish is made with just 7 ingredients:
- Tempeh ⟶ Depending on the brand and how it’s cooked, tempeh can have a slightly bitter flavor. If you’re sensitive to this, steam the tempeh first, before marinating, to remove any bitterness. However, I have found that if you marinate the tempeh long enough (overnight or at least 8 hours), the marinade flavors overpower the bitterness.
- Peanut Butter ⟶ I used unsweetened and unsalted. If yours is sweetened, you may want to add more lime juice to balance out the sweetness. If your peanut butter is salted, start with 1 tsp of soy sauce and adjust to taste.
- Hoisin Sauce ⟶ a thick and flavorful sweet & salty sauce common in Chinese cuisine
- GF OPTION: typically contains wheat but many brands now make gluten-free sauces, so check the ingredients list and look for the “gluten-free” label
- Soy Sauce ⟶ adds salty, umami flavor
- GF OPTION: tamari
- Lime Juice ⟶ adds a fresh, tangy flavor to balance out the sweet and salty
- Garlic Powder ⟶ or use minced fresh garlic, 1 large clove or 2 small
- Ground Ginger ⟶ or use minced or grated fresh ginger, about a ½” piece
HOW TO SERVE HOISIN PEANUT TEMPEH
This marinated tempeh is a great protein-packed main dish. To round out your meal, serve it with a grain (rice, noodles, bread, etc.) and some veggies.
Here are some of my favorite ways to serve this peanut tempeh:
- with rice and sautéed/steamed/grilled veggies
- in spring rolls
- on top of salads (like somen salad!)
- on ramen
- in wraps with whole grain tortillas and fresh or grilled veggies
- in buddha bowls with rice/quinoa, fresh or cooked veggies, avocado, and a tasty sauce
HELPFUL COOKING TOOLS
- Air Fryer ⟶ or you can bake them in the oven, but an air fryer is great for smaller amounts and quicker cooking time!
Check out these other tempeh recipes!
And more air-fryer meals!
I hope I’ve inspired you to make this marinated hoisin peanut tempeh! If you try it out, don’t forget to tag me in your photos on instagram @ellielikes.cooking, leave a comment/rating down below, and let me know how you liked it! I love seeing all of your tasty recreations 🙂 Happy cooking ♡
Hoisin Peanut Tempeh
- Cut tempeh into triangles, strips, or cubes. To remove the bitterness, you can steam the tempeh first. This is optional and I find it unnecessary if you marinate the tempeh overnight.
- Mix together remaining ingredients. Add extra water as needed to thin the sauce for marinating.
- Place tempeh in a container or zip lock bag and pour marinade over. Mix the tempeh around so all sides get coated in sauce. Marinate for 2-3 hours or overnight.
- AIR FRYER: Air-fry at 350°F for 10-12 minutes until golden brown and crispy. Brush on any remaining marinade and cook for another minute.
- OVEN: Bake at 375°F for 25-30 minutes. Brush on any remaining marinade.
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