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
|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
- Bring tempeh to a low boil over medium heat in a saucepan with 1″ of water for 10–12 minutes, flipping halfway.
- Rinse, pat dry, and cut tempeh into thin, bite-sized pieces.
- Mix all other ingredients together, maybe in a blender or tiny food processor. Adjust to taste.
- Add tempeh to marinade and toss to coat. Marinate, covered and fridged, for 2–24 hours.
- Reserve marinade and bake tempeh for 22–30 minutes at 375°F on a parchment-lined baking sheet. Should be a deep golden brown.
- Brush with reserved marinade.
Shamelessly stolen from Minimalist Baker