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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.