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This peanut-braised tempeh is the kind of cozy, flavor-packed dinner you’ll come back to again and again. Tender tempeh gets simmered in a creamy coconut-peanut sauce that’s savory, a little sweet, and brightened with lime and a touch of heat. It’s comforting and satisfying, and it comes together with mostly pantry staples.
The trick to really good tempeh is steaming it first, which mellows any bitterness and helps it soak up all that delicious sauce. From there, you sear it until golden, then let it braise in the peanut sauce until everything is rich and coated. Serve it over rice noodles or jasmine rice with some shredded carrots and cabbage for crunch, and you’ve got a meal that’s cozy, kid-friendly, and endlessly comforting. It’s one of those dinners that feels special but is easy enough for a weeknight.
Table of Contents
Why You’ll Love This Recipe
- Creamy peanut coconut sauce. The sauce is rich, savory, and just a little sweet, with lime and heat to balance it out.
- Comforting and kid-friendly. The flavors are approachable and cozy, perfect for the whole family.
- Tender, flavorful tempeh. Steaming the tempeh first helps it soak up all that delicious sauce.
- Versatile. Serve it over noodles, rice, or grains with your favorite veggies.
- Mostly pantry staples. The sauce comes together with ingredients you likely already have.
Ingredients You’ll Need
- Tempeh – Cut into triangles or cubes. Steaming it first mellows the flavor and helps it absorb the sauce.
- Creamy peanut butter – Use a no-stir, natural creamy peanut butter for the smoothest sauce.
- Full-fat coconut milk – Creates the rich, creamy base of the sauce. Use canned for the best texture.
- Tamari or soy sauce – Adds salty, umami depth.
- Maple syrup or brown sugar – Balances the savory and spicy elements with a touch of sweetness.
- Lime juice – Brightens the sauce and cuts through the richness.
- Sriracha or chili-garlic sauce – Adds a little heat. Adjust to your spice preference.
- Garlic and ginger – Fresh aromatics that give the sauce warmth and depth.
- Neutral oil – For searing the tempeh.
- For garnish – Fresh cilantro, crushed peanuts, and lime wedges add freshness, crunch, and brightness.
Equipment Needed
- Steamer basket or pot with a lid
- Large skillet with a lid
- Whisk
- Mixing bowl
- Knife and cutting board
- Measuring cups and spoons
Tips for the Best Results
- Steam the tempeh first. This mellows any bitterness and helps the tempeh absorb the peanut sauce better. Don’t skip it.
- Pat the tempeh dry. After steaming, pat it dry so it sears nicely and soaks up the sauce.
- Stir often while braising. Peanut butter can catch and burn on the bottom of the pan, so stir frequently as it simmers.
- Adjust the consistency. If the sauce thickens too much, loosen it with a splash of water or coconut milk.
- Taste and adjust. Balance the sauce to your liking with more lime for brightness, sriracha for heat, or maple syrup for sweetness.
Serving Suggestions
- Over rice noodles – The sauce clings beautifully to rice noodles for a satisfying meal.
- Over jasmine rice – Fluffy rice soaks up all that creamy peanut sauce.
- With crunchy veggies – Add shredded carrots and red cabbage for crunch and color.
- Topped with garnishes – Don’t skip the cilantro, crushed peanuts, and lime wedges. They make the dish.
Storage Instructions
- Refrigerator: Store in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits.
- Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of water or coconut milk to loosen the sauce, as it thickens when chilled.
- Freezer: Freeze in an airtight container for up to 2 months. Thaw in the refrigerator and reheat with a splash of liquid.
Recipe FAQs
Steaming mellows tempeh’s natural bitterness and opens it up, allowing it to absorb more of the peanut sauce. It makes a big difference in flavor.
Yes! Almond butter or cashew butter would work well in place of peanut butter for a slightly different flavor.
With 1 teaspoon of sriracha, it’s mild to medium. Add more for extra heat or leave it out for a kid-friendly version.
Absolutely. Press and cube extra-firm tofu, then sear and braise it the same way. You can skip the steaming step for tofu.
It’s great over rice noodles or jasmine rice with shredded carrots and red cabbage. Steamed broccoli or bok choy also pair well.
More Tempeh Recipes You May Enjoy:
If you make this Peanut Braised Tempeh, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.
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Peanut Braised Tempeh
- Total Time: 35 minutes
- Yield: 4 Servings 1x
- Diet: Vegan
Description
This peanut-braised tempeh simmers tender tempeh in a creamy coconut-peanut sauce with lime and a little heat. Comforting, easy, and perfect over noodles or rice.
Ingredients
- 16 ounces tempeh, cut into triangles or cubes
- ⅓ cup no-stir creamy peanut butter
- 1 cup full-fat coconut milk
- 2 tablespoons tamari or soy sauce
- 2 tablespoons maple syrup or brown sugar
- 2 tablespoons lime juice
- 1 teaspoon sriracha or chili-garlic sauce
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon neutral oil
For Garnish:
- ⅓ cup cilantro, chopped
- Crushed peanuts
- Lime wedges
Instructions
- Steam the tempeh. Steam the tempeh over simmering water for 10 minutes, then pat dry so it can soak up the peanut sauce.
- Blend the peanut sauce. Whisk together the peanut butter, coconut milk, tamari, maple syrup, lime juice, sriracha, minced garlic, and grated ginger until smooth and creamy.
- Sear the tempeh. Heat the neutral oil in a skillet over medium-high heat and sear the tempeh until lightly golden, about 5 minutes.
- Braise in the sauce. Pour in the peanut sauce, lower the heat, and simmer gently covered until the tempeh is tender and the sauce coats it richly, 10-15 minutes. Stir often so the peanut butter doesn’t catch.
- Finish. Top with chopped cilantro, crushed peanuts, and lime wedges. Serve over noodles or rice.
Notes
- Consistency: If the sauce thickens too much while braising, loosen it with a splash of water or coconut milk.
- Serving: Lovely over rice noodles or jasmine rice with a handful of shredded carrots and red cabbage for crunch and color.
- Steaming: Don’t skip steaming the tempeh. It mellows the bitterness and helps it absorb the sauce.
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of water or coconut milk to loosen the sauce, as it thickens when chilled.
- Freezer: Freeze in an airtight container for up to 2 months. Thaw in the refrigerator and reheat with a splash of liquid.
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Category: Dinner
- Method: Braising, Steaming, Stove Top
- Cuisine: Asian-Inspired
