Marinated Peanut Tempeh

8 oz tempeh boil 10–12 minutes, flipping halfway rinse, pat dry, and cut into bite-sized triangles marinate 2–24 hours bake 22–30 minutes at 375°F brush with reserved marinade
hot sauce to taste whiz
1½ T sesame
2 T salted creamy peanut (or almond, cashew, or sunflower butter)
2 T tamari or soy sauce
zest of 1 lime
2 T lime juice (about 1 lime)
3 T maple syrup
  1. Bring tempeh to a low boil over medium heat in a saucepan with 1″ of water for 10–12 minutes, flipping halfway.
  2. Rinse, pat dry, and cut tempeh into thin, bite-sized pieces.
  3. Mix all other ingredients together, maybe in a blender or tiny food processor. Adjust to taste.
  4. Add tempeh to marinade and toss to coat. Marinate, covered and fridged, for 2–24 hours.
  5. Reserve marinade and bake tempeh for 22–30 minutes at 375°F on a parchment-lined baking sheet. Should be a deep golden brown.
  6. Brush with reserved marinade.

Shamelessly stolen from Minimalist Baker