Why do I need to steam the tempeh?

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.

Can I use a different nut butter?

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.

Can I use tofu instead of tempeh?

Absolutely. Press and cube extra-firm tofu, then sear and braise it the same way. You can skip the steaming step for tofu.

What can I serve this with?

It's great over rice noodles or jasmine rice with shredded carrots and red cabbage. Steamed broccoli or bok choy also pair well.

Peanut Braised Tempeh

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

Cook Mode Prevent your screen from going dark

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