Recipe courtesy of Peter Berley

Sweet and Sour Tempeh with Spicy Peanut Sauce

Save Recipe
  • Level: Easy
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
  • Nutrition Info
Share This Recipe


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


  1. 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.)
  2. 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.
  3. Serve the tempeh over white rice with the peanut sauce and garnish with the radish, scallion, and cilantro.
All-American Burgers
9m Easy 99%
Sweet-and-Sour Chicken
Alex Guarnaschelli

Sweet-and-Sour Chicken

41m Advanced 99%
American Macaroni Salad
18m Easy 98%
Pork and Ginger Pot Stickers
28m Easy 99%