PAN-SEARED TEMPEH WITH PEANUT SAUCE
This is a version of a traditional Indonesian dish called gado-gado, a salad of tempeh and vegetables in a peanut dressing.
Provided by Food Network Kitchen
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk the peanut butter, coconut milk, lime juice, honey, ginger and water in a medium bowl.
- Heat the oil in a medium skillet over medium-high heat and brown the tempeh on all sides, about 8 minutes.
- Add the peanut sauce to the skillet and heat until bubbling. Season with salt.
- Serve the tempeh hot over a bed of mesclun, topped with the sauce and a small handful of bean sprouts.
SWEET AND SOUR TEMPEH WITH SPICY PEANUT SAUCE
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the tempeh: In a small bowl, whisk together the sesame oils, soy sauce, vinegar, mirin, ginger, and garlic. In a large saute pan, arrange the tempeh in a single layer, pour the marinade over it, and bring it to a boil over high. Reduce the heat to low, cover the pan, and simmer for 20 minutes. Uncover, raise the heat, and cook the tempeh until the pan is nearly dry. Remove from the heat. (At this point the tempeh can be refrigerated, tightly wrapped, for 1 week.)
- For the peanut sauce: In a blender, combine the peanut butter, maple syrup, soy sauce, vinegar, ginger, garlic, and cayenne. Puree, adding enough hot water to form a creamy, pourable sauce.
- Serve the tempeh over white rice with the peanut sauce and garnish with the radish, scallion, and cilantro.
Nutrition Facts : Calories 880, Fat 61 grams, SaturatedFat 9 grams, Sodium 1865 milligrams, Carbohydrate 44 grams, Fiber 4 grams, Protein 40 grams
TERIYAKI TEMPEH WITH PEANUT DIP
Make these tasty teriyaki tempeh canapés ahead of a party and rewarm them in the oven when your guests arrive. Serve with our moreish peanut dipping sauce
Provided by Elena Silcock
Categories Buffet, Canapes
Time 25m
Yield Makes 16
Number Of Ingredients 10
Steps:
- First, make the dipping sauce. Mix all the ingredients except for the lime wedges, adding a splash of water to loosen if it is too thick. Season and set aside. Can be made up to a day in advance and kept in the fridge.
- Cut the tempeh into 16 slices. Heat the oil in a large frying pan over a medium heat. Fry the slices of tempeh for around 3 mins each side. Add the teriyaki sauce to the pan, and turn the slices to coat them. Let it bubble away for 1-2 mins - you're looking for the tempeh to be well covered and sticky.
- Tip the sesame seeds into a cup. Take the sticky slices of tempeh and push a wooden skewer into each (don't push them down too far). Dip one end of the tempeh into the sesame seeds, then transfer to a serving platter with the dipping sauce in a bowl and the lime wedges on the side.
Nutrition Facts : Calories 87 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium
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MARINATED PEANUT BAKED TEMPEH | MINIMALIST BAKER RECIPES
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Ratings 164Calories 250 per servingCategory Protein, Side
- To remove bitterness from the tempeh, add to rimmed skillet or saucepan filled with 1 inch of water and bring to a low boil over medium heat. Steam tempeh for a total of 10-12 minutes, flipping once at the halfway point. Then rinse, pat dry, and cut into thin, bite-size pieces. I prefer slicing the tempeh in half lengthwise then cutting into small triangles. (The smaller the pieces, the better they can soak up the marinade.) Set aside.
- Mix marinade by adding chili, sesame oil, peanut butter, tamari, lime juice, and maple syrup. Whisk to combine. Taste and adjust flavor as needed, adding more crushed chili for heat, maple syrup for sweetness, lime juice for acidity, or tamari for saltiness. Don't be shy - you want this extremely flavorful!
- Add the sliced tempeh to the marinade and toss to coat. Then cover and refrigerate for at least 2 hours, preferably 24 hours. I found that 24 hours infused the most flavor! While marinating, toss/stir occasionally to ensure even coating. (Pro tip: Just before baking, drizzle with a bit more maple syrup and tamari for extra flavor. Optional but recommended!)
- Once marinated, preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Add tempeh and reserve any leftover marinade to brush/coat the tempeh once baked.
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- Remove the tempeh from its packaging and cut in half. Cut each half into 8 even cubes (by cutting into fourths length and width-wise), then repeat with the other half block.
- Place the tempeh and 3/4 cup of water into a medium saucepan over high heat. Bring the water to a boil, then reduce heat to medium-low. Let the tempeh “steam” for 5 minutes to get rid of its bitter flavor.
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- After 5 minutes have passed, push the tempeh to one side of the pan and add the peanut paste to the remaining liquid; use a spatula to dissolve it into the water and evenly coat the tempeh.
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