Sweet and Sour Tempeh with Spicy Peanut Sauce Recipe

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.

No additional tips available.

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

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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.

Sweet and Sour Tempeh with Spicy Peanut Sauce

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