Sweet and Sour Tempeh with Spicy Peanut Sauce

Total Time:
1 hr
30 min
30 min

4 to 6 servings

  • For the tempeh:
  • 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
  • For the peanut sauce:
  • 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
For the peanut sauce:
  • For the tempeh: In a small bowl, whisk together the sesame oils, soy sauce, vinegar, mirin, ginger, and garlic. 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. Reduce the heat to low, cover the pan, and simmer for 20 minutes. Uncover, raise the heat, and cook the tempeh until the pan is nearly dry. Remove from the heat. (At this point the tempeh can be refrigerated, tightly wrapped, for 1 week.)

  • For the peanut sauce: In a blender, combine the peanut butter, maple syrup, soy sauce, vinegar, ginger, garlic, and cayenne. Puree, adding enough hot water to form a creamy, pourable sauce.

  • Serve the tempeh over white rice with the peanut sauce and garnish with the radish, scallion, and cilantro.

Nutritional analysis per serving:
  • 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

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