4 Servings
Adapted from "The Complete Soy Cookbook"
3 tbsp. peanut butter
1 tbsp. dark sesame oil
1 tbsp. low-sodium soy sauce
2 tsp. honey
2 tsp. minced jalapeno pepper, or 3/8 tsp. red pepper flakes
1 tsp. minced garlic
1/2 cup water, or as needed
1 tbsp. canola oil
8 oz tempeh, cut cross-wise into 12 even-size slices
(I usually double the sauce recipe, and serve the tempeh over quinoa (about 1 1/4 cups (dry) is good for four servings) and sauteed kale.)
Combine the sauce ingredients in a small saucepan over low heat. (The amount of water needed will vary, depending on the thickness of the peanut butter; the sauce should be cake-batter consistency.) Stir occasionally until the sauce is heated through. Adjust the seasoning to taste. Remove the pan from the heat; cover and set aside.
Heat the oil in a large nonstick or cast-iron skillet over medium-high heat. Add the tempeh; cook until lightly browned, about 4 to 5 minutes per side.
For each serving, arrange 3 tempeh strips over rice or cous-cous or quinoa; drizzle each serving with about 3 tbsp. of the sauce.
Advance preparation: Covered and refrigerated, the sauce will keep for up to 3 days. Since it thickens while standing, stir in water as needed. Reheat the sauce and brown the tempeh just before serving.
Per serving: Calories 272, Protein 15.4g, Carbohydrates 13.6g, Fat 17.3g, Cholesterol 0mg, Sodium 218mg
Tempeh With Spicy Peanut Sauce
Heat in the microwave for approximately 1-3 minutes, or until heated through.