Tempeh is the perfect alternative to your traditional meat dishes! This Asian-inspired recipe is flavor-packed and can be used as a main, a side or as the hero atop a salad. Leave enough time to allow the tempeh to marinate trust us, more time = more flavor!
Ingredients + Preparation
- Tempeh (250g, sliced)
- Water (For boiling)
For the marinade:
- Peanut Butter (3 tbsp)
- Soy sauce (2 tbsp)
- Sesame oil (1 tbsp)
- Lime (One, for juicing)
- Red chilli (To taste, minced)
1. On medium-high heat, slow boil the tempeh in a pan for 10 minutes, flipping it over half way through.
2. In a bowl, mix all of the marinade ingredients together. Add sliced tempeh and coat with the marinade.
3. For best results, let the tempeh chill in the fridge for 3-4 hours. It can also be cooked immediately.
4. Bake in the oven at 200 C / 400 F for 15 minutes.
Rhine River Valley, Germany
This dish is a balance of sweat and salty, so a crisper white is what you're after! Be mindful that you don't go too sweet as the peanut butter might have added sugar. Gewürztraminers and Rieslings generally go well with Asian cuisines, and you can find some pretty unique wines from different parts of the world. Ask around for an aromatic wine and be willing to try something new!
Tips + Tricks
- If you can, get the tempeh marinating at lunch time.
- This recipe is all about the taste of the marinade, so be sure to make changes to the amounts depending on your preferences and pairings!
- Save any leftover marinate and add it to the cooked tempeh before serving to avoid dryness.
- Good peanut butter makes a much better marinate. Try to find a butter made of 100% peanuts.
- (Saltier = more soy sauce, sweeter = add maple syrup or honey, spicer = more chilli)
Packed with protein, phytonutrients and lots of other nutrients with long names! Lots of minerals and B vitamins. Great for those who want to cut back on animal meat and for those who are unable to digest cooked beans. Tempeh a fermented food, regulates appetite and lowers sugar and refined carb cravings.