Sweet and Sour Tempeh with Spicy Peanut Sauce

Name: Sweet and Sour Tempeh with Spicy Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup light sesame oil; 1 tablespoon toasted sesame oil; 1/4 cup soy sauce, preferably naturally brewed; 1/4 cup rice vinegar; 1/4 cup mirin; 1 tablespoon finely chopped peeled fresh ginger; 1 garlic clove, crushed; 1 pound tempeh, cut into 1-inch cubes; 1 cup natural-style unsalted peanut butter; 1/4 cup pure maple syrup or honey; 3 tablespoons soy sauce, preferably naturally brewed; 3 tablespoons rice vinegar; 1 tablespoon finely chopped peeled fresh ginger; 2 garlic cloves, crushed; 1/2 teaspoon cayenne pepper; 1/2 to 1 cup hot water; Hot cooked white rice, to serve; Thinly sliced radish, for garnish; Thinly sliced scallions, for garnish; Thinly sliced cilantro, for garnish

Servings: persons

1/4 cup light sesame oil
1 tablespoon toasted sesame oil
1/4 cup soy sauce, preferably naturally brewed
1/4 cup rice vinegar
1/4 cup mirin
1 tablespoon finely chopped peeled fresh ginger
1 garlic clove, crushed
1 pound tempeh, cut into 1-inch cubes
1 cup natural-style unsalted peanut butter
1/4 cup pure maple syrup or honey
3 tablespoons soy sauce, preferably naturally brewed
3 tablespoons rice vinegar
1 tablespoon finely chopped peeled fresh ginger
2 garlic cloves, crushed
1/2 teaspoon cayenne pepper
1/2 to 1 cup hot water
Hot cooked white rice, to serve
Thinly sliced radish, for garnish
Thinly sliced scallions, for garnish
Thinly sliced cilantro, for garnish

1
For the tempeh: In a small bowl, whisk together the sesame oils, soy sauce, vinegar, mirin, ginger, and garlic.
2
In a large saute pan, arrange the tempeh in a single layer, pour the marinade over it, and bring it to a boil over high.
3
Reduce the heat to low, cover the pan, and simmer for 20 minutes.
4
Uncover, raise the heat, and cook the tempeh until the pan is nearly dry.
5
Remove from the heat.
6
(At this point the tempeh can be refrigerated, tightly wrapped, for 1 week.)
7
For the peanut sauce: In a blender, combine the peanut butter, maple syrup, soy sauce, vinegar, ginger, garlic, and cayenne.
8
Puree, adding enough hot water to form a creamy, pourable sauce.
9
Serve the tempeh over white rice with the peanut sauce and garnish with the radish, scallion, and cilantro.
10
Calories 880; Total Fat 61 g; (Sat Fat 9 g, Mono Fat 10 g, Poly Fat 11.5 g) ; Protein 40 g; Carb 44 g; Fiber 4 g; Cholesterol 0 mg; Sodium 1865 mg

694

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/4 cup light sesame oil, 1 tablespoon toasted sesame oil, 1/4 cup soy sauce, preferably naturally brewed, 1/4 cup rice vinegar, and more.

Yes, Sweet and Sour Tempeh with Spicy Peanut Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!