Peanut Tempeh
Marinated and pan-fried peanut tempeh is rich, nutty, and tangy. Pair with rice noodles and pan-seared broccoli for a simple, protein-rich vegetarian dinner.
Servings: 2 servings
Calories: 362kcal
Ingredients
Peanut Tempeh
- 8 ounces tempeh
- 2 tablespoons peanut butter see note #1
- 2 tablespoons soy sauce
- 2-4 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon toasted sesame oil plus more for sauteing
- honey optional
Make it a meal
- rice noodles see note #2
- toasted sesame oil
- broccoli crown cut into florets; see note #3
- salt & freshly ground black pepper to taste
Instructions
- Slice the tempeh into small triangles or squares. In a bowl or closeable container, whisk together the peanut butter, soy sauce, 2 tablespoons of rice vinegar, hoisin sauce, and toasted sesame oil. For a tangier marinade, add 1-2 more tablespoons of rice vinegar (I typically add all 4 tablespoons.)
- For a sweetener marinade, add honey, to taste. Start with 1 teaspoon and adjust from there. Whisk the marinade well.
- Add the sliced tempeh to the marinade. Stir to coat, or if in a closeable container, just close it and shake. Marinate for at least 15 minutes and up to overnight.
- Heat a large skillet over medium heat. Drizzle with sesame oil, swirling to coat the pan. Once hot, use tongs to add the tempeh to the pan. Reserve the peanut marinade (don't add it to the pan yet.)
- Pan-fry the tempeh, stirring and flipping tempeh pieces occasionally, until it is golden. This takes about 6-8 minutes. Once the tempeh is golden, reduce heat to low and stir in the reserved marinade.
- Stir the tempeh so that it's coated in the marinade. The tempeh is ready when the marinade is gently simmering. Turn off the heat.
Other components
- I do these steps while the tempeh marinates.
- Cook the noodles according to the package instructions. Once cooked, toss with a bit of toasted sesame oil. This is for flavor and to keep the noodles from sticking to each other.
- While the noodles cook, heat a large skillet over medium-high heat. I use my cast iron skillet for this because it can handle high heat. Drizzle with sesame oil or any other cooking oil.
- Once hot, add the broccoli florets, a sprinkle of salt, and freshly ground black pepper. Pan-fry until seared and starting to blacken in some places, about 8-10 minutes. If the broccoli isn't soft enough, reduce heat to low and cover the pan with a lid to steam the broccoli.
- Assemble bowls with the noodles, tempeh, and broccoli. Enjoy!
Video
Notes
- Peanut butter: Works with natural peanut butter and classic peanut butter. I only tested with creamy peanut butter, but I imagine crunchy would also work.
- Noodles: I typically use udon noodles, pad thai noodles, or vermicelli rice noodles. Any variety works, it's up to what you like best or have on hand. You can also serve with rice or quinoa.
- Broccoli: If using frozen broccoli or other frozen vegetables, thaw the broccoli first before adding it to the pan. Note that frozen broccoli won't be as crisp.
- Make it spicy: Start with 1 tablespoon chili garlic sauce or 1 tablespoon sriracha added to the marinade to make spicy peanut tempeh. Add more, if desired.
- For more protein: Add ⅓ cup shelled edamame (mukimame) per serving. You can cook the edamame in the microwave or add it to the pan with the broccoli. This adds 6-7 grams of protein per serving.
- Nutrition calculations are an estimate and do not include the broccoli or rice noodles.
Nutrition
Calories: 362kcal | Carbohydrates: 19g | Protein: 26g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Cholesterol: 0.2mg | Sodium: 785mg | Potassium: 624mg | Fiber: 1g | Sugar: 4g | Vitamin A: 0.5IU | Vitamin C: 0.03mg | Calcium: 142mg | Iron: 4mg
