Ingredients
Directions
Boil the tempeh for 10 minutes in a medium saucepan filled with water (enough to cover the tempeh). Alternatively, you can steam the tempeh in a steamer basket for 10 minutes. This reduces the bitterness and will help the tempeh absorb the marinade better. Once done, drain and pat dry. Set aside.
Meanwhile, make the miso peanut sauce: Place all ingredients in a medium bowl and whisk until the peanut butter and miso are completely dissolved. Alternatively, you could add all ingredients to a high-speed blender and blend until smooth.
Taste for additional ingredients of choice (ginger for spice, tamari for umami, peanut butter for peanut).
Add tempeh and half the marinade to a medium bowl. Gently toss to coat. Reserve the remaining marinade for later. Marinate tempeh for at least one hour (up to 24 hours in the refrigerator is even better!).
Once marinated, preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Carefully add tempeh to oven-safe skewers and spread out evenly on your baking sheet.
Bake for 20 minutes, flipping halfway through.
Serve Tempeh Satay with the remaining marinade as well as lime wedges and sprinkle cilantro and green onions over top, if desired.
Chef's Notes
Substitutions
In place of tempeh, try tofu. You may need to bake it for 20 minutes longer. Also, no need to boil the tofu before marinating, but you’ll want to press it for at least 30 minutes to remove most of the water.
Skewers
If you don’t have skewers or prefer not to use them, you can simply add the tempeh directly to the parchment-lined baking sheet without the skewers.
Whole Food Sweetener
Use date paste in place of maple syrup.
Nut-free
Use tahini or sunflower butter in place of peanut butter.
Prep Ahead
Plan ahead by preparing the marinade, boiling the tempeh, and marinating the tempeh for 24 hours.
Storage
Store your Tempeh Satay leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Boil the tempeh for 10 minutes in a medium saucepan filled with water (enough to cover the tempeh). Alternatively, you can steam the tempeh in a steamer basket for 10 minutes. This reduces the bitterness and will help the tempeh absorb the marinade better. Once done, drain and pat dry. Set aside.
Meanwhile, make the miso peanut sauce: Place all ingredients in a medium bowl and whisk until the peanut butter and miso are completely dissolved. Alternatively, you could add all ingredients to a high-speed blender and blend until smooth.
Taste for additional ingredients of choice (ginger for spice, tamari for umami, peanut butter for peanut).
Add tempeh and half the marinade to a medium bowl. Gently toss to coat. Reserve the remaining marinade for later. Marinate tempeh for at least one hour (up to 24 hours in the refrigerator is even better!).
Once marinated, preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Carefully add tempeh to oven-safe skewers and spread out evenly on your baking sheet.
Bake for 20 minutes, flipping halfway through.
Serve Tempeh Satay with the remaining marinade as well as lime wedges and sprinkle cilantro and green onions over top, if desired.
