Name: Baked Tempeh With Peanut Sauce
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: 1/2 c. creamy peanut butter -; 3 tbsp. low-sodium soy sauce -; 3 tbsp. rice vinegar -; 1 tbsp. toasted sesame oil -; 1 tbsp. finely grated ginger -; 2 garlic cloves, minced -; 1/4 tsp. red pepper flakes -; 1 lb. tempeh, cut into bite-sized pieces -; 1 1/2 lb. broccoli, trimmed and cut into florets, about 8 cups -; 6 tbsp. vegetable or olive oil, divided -; 2 tbsp. freshly squeezed lime juice -; 2 tbsp. freshly chopped cilantro leaves -; 1 tbsp. toasted sesame seeds -; Kosher salt -; Freshly ground black pepper -; Cooked white rice, for serving -

Ingredients for - Baked Tempeh With Peanut Sauce

1. 1/2 c. creamy peanut butter

2. 3 tbsp. low-sodium soy sauce

3. 3 tbsp. rice vinegar

4. 1 tbsp. toasted sesame oil

5. 1 tbsp. finely grated ginger

6. 2 garlic cloves, minced

7. 1/4 tsp. red pepper flakes

8. 1 lb. tempeh, cut into bite-sized pieces

9. 1 1/2 lb. broccoli, trimmed and cut into florets, about 8 cups

10. 6 tbsp. vegetable or olive oil, divided

11. 2 tbsp. freshly squeezed lime juice

12. 2 tbsp. freshly chopped cilantro leaves

13. 1 tbsp. toasted sesame seeds

14. Kosher salt

15. Freshly ground black pepper

16. Cooked white rice, for serving

How to cook deliciously - Baked Tempeh With Peanut Sauce

1 . Stage

In a medium bowl, whisk peanut butter, soy sauce, vinegar, sesame oil, ginger, garlic, and pepper flakes until smooth. Add a few tablespoons of water to thin consistency. Add tempeh to marinade and toss to coat.

2 . Stage

Marinate at room temperature, turning occasionally, at least 20 minutes or up to 1 hour or refrigerated overnight.

3 . Stage

Preheat oven to 425° with a rack in the upper and lower third. Line a rimmed baking sheet with parchment paper and scrape tempeh and the marinade onto the baking sheet, spread into an even layer.

4 . Stage

On a separate rimmed baking sheet, toss the broccoli with 2 tablespoons of oil and season with salt and pepper.

5 . Stage

Bake with the tempeh on the top shelf and broccoli on the bottom, 10 minutes. Rotate trays and flip tempeh. Bake until 8 to 10 minutes more until tempeh is crisp and broccoli is tender and golden in spots.

6 . Stage

Meanwhile, in a medium bowl, whisk remaining 4 tablespoons of oil and lime juice until combined. Season with salt and pepper and stir in cilantro and sesame seeds.

7 . Stage

Serve tempeh and broccoli over rice and drizzle with dressing.