Spicy Peanut Tempeh
This Spicy Peanut Tempeh is more than a delicious plant-based recipe. It combines fermented foods with anti-inflammatory ingredients.
Tempeh is a traditional fermented soya food that supports gut health, provides high-quality plant protein, and delivers important nutrients such as fibre, iron, magnesium and B vitamins.
The fermentation process makes it easier to digest and helps nourish the beneficial bacteria in the microbiome, which plays a central role in immunity, hormone balance, mood and metabolic health.
By adding a marinade with ingredients such as chilli, lime and sesame oil, this dish offers a simple and flavour-packed way to use food intentionally to support wellbeing while still feeling satisfying and enjoyable.
INGREDIENTS
TEMPEH
1 kg tempeh I ordered mine on line from @clubcultured
SAUCE
3 tsp chilli crisp
3 tbsp sesame oil
¼ cup heaped crunchy peanut butter or any nut or seed butter you like
¼ cup Tamari or Soy Sauce
¼ cup lime juice
4-6 Tbsp maple syrup
STEP BY STEP
To remove bitterness from the tempeh, add it to a saucepan filled with 1 inch of water and bring to a low boil over medium heat.
Steam for 5 minutes each side
Remove and pat dry, cut into thin slices
Mix the marinade by adding chilli crisp, sesame oil, peanut butter, tamari, lime juice, and maple syrup. Whisk to combine. Taste and adjust seasoning
Pour over the tempeh, ensuring the marinade coats it well. Cover and leave overnight for the most flavour.
Set the oven to 190 °C
Lay the tempeh onto a lined baking sheet and coat with any remaining marinade
Bake for 25 minutes or until golden brown
Enjoy as a snack, add to rice bowls, noodle dishes and salads.
Store in an airtight container in the fridge for 4 days.
