Smoky Tempeh Peanut Satay

If you’re looking for a dish that’s bursting with flavor, easy to make, and perfect for sharing, then Smoky Tempeh Peanut Satay is going to become your new favorite recipe.

Imagine juicy, marinated tempeh pieces skewered and baked to perfection, with an irresistible Thai-inspired marinade that’s smoky, savory, and just a little sweet. Whether it’s for a party, a quick weeknight meal, or just because you’re craving something different, this dish is sure to be a hit.

Why You’ll Love Smoky Tempeh Peanut Satay

  • Packed with Flavor: The marinade is a mouthwatering mix of chili garlic, lime, and soy sauce that makes each bite unforgettable.
  • High in Plant-Based Protein: Tempeh is not only hearty and delicious but also provides a protein boost for your meal.
  • Simple and Quick: This dish only requires a handful of ingredients and can be made in just 20 minutes of baking time.
  • Perfect for Entertaining: It’s great as an appetizer for parties, and the skewer presentation adds a fun touch.

What You Need to Make Smoky Tempeh Peanut Satay

  • Tempeh: The base of your satay, tempeh absorbs flavors wonderfully and has a nice, firm texture.
  • Marinade Ingredients: A mix of chili garlic sauce, lemon juice, lime juice, toasted sesame oil, soy sauce (or tamari for a gluten-free option), peanut butter, maple syrup, and smoked paprika.
  • Garnishes: Crushed peanuts and scallions for a little extra crunch and flavor.

How to Make Smoky Tempeh Peanut Satay

  1. Preheat & Prep: Preheat your oven to 375°F and line a sheet pan with parchment paper. If using skewers, soak them in water while preparing your marinade.
  2. Make the Marinade: Mix all your marinade ingredients in a bowl – chili garlic sauce, lemon juice, lime juice, sesame oil, soy sauce, peanut butter, maple syrup, and smoked paprika.
  3. Cut & Marinate the Tempeh: Slice your tempeh into triangles (you’ll get 12 pieces), then coat them thoroughly in the marinade. Skewer the pieces if you want that satay look.
  4. Bake & Drizzle: Place the tempeh on your lined sheet pan, drizzle with marinade, and bake for 10 minutes. Flip the pieces, add more marinade, and bake for another 10 minutes. You’ll save some marinade to drizzle later for extra flavor.
  5. Broil for Extra Char (Optional): If you want those edges a little crispier, broil for 1-2 minutes at the end.
  6. Serve & Enjoy: Transfer to a serving dish, drizzle with the remaining marinade, and top with crushed peanuts and scallions.

Tips for Making the Best Tempeh Satay

  • Add Texture: For a chunky peanut satay sauce, stir in crushed peanuts after blending the marinade.
  • Steam Your Tempeh: If you’re sensitive to tempeh’s slight bitterness, steam it for a few minutes before marinating.
  • Get Creative with Sides: Pair your smoky tempeh satay with rice noodles, a fresh veggie salad, or sticky rice for a complete meal.

With its rich, smoky flavor and easy preparation, Smoky Tempeh Peanut Satay is bound to become a favorite in your recipe collection. Plus, it’s the perfect way to introduce tempeh to friends and family who may be new to this protein-packed ingredient. So next time you’re hosting a get-together or just want to enjoy a flavorful meal, give this delicious recipe a try!

SMOKY TEMPEH PEANUT SATAY

This is perfect for parties: a flavorful and vibrant Thai-inspired marinade paired with hearty tempeh skewered and lightly charred. If you are serving it at a party, make a double batch and maybe have more on reserve to toss in the oven as it will become the favorite appetizer of the evening!

Ingredients
  

  • 4 6-inch/15-cm wooden skewers (optional)
  • 1 tablespoon 15 ml chili garlic sauce
  • Juice of 1 lemon
  • Juice of 1 lime
  • 2 tablespoons 30 ml toasted sesame oil
  • ¼ cup 60 ml soy sauce or gluten-free tamari
  • ¼ cup 65 g creamy peanut butter
  • 2 tablespoons 40 g maple syrup
  • ½ teaspoon smoked paprika
  • 1 block 8 ounces/225 g tempeh
  • Crushed peanuts optional
  • 2 scallions thinly sliced (optional)

Instructions
 

  • Preheat the oven to 375°F (190°C, or gas mark 5). Line a sheet pan with parchment paper. Soak the skewers (if using), in a shallow dish of water while preparing the sauce.
  • Combine the chili garlic sauce, lemon juice, lime juice, sesame oil, soy sauce, peanut butter, maple syrup, and smoked paprika in a bowl.
  • Cut the tempeh in three strips lengthwise and then quarter each strip into 4 triangles for 12 thick triangles in total. The ends will be square but cut the remaining parts into triangles. Toss the pieces in the bowl until completely coated. Add 3 pieces to each skewer (if using). Transfer the tempeh to the prepared sheet pan.
  • Use a spoon to drizzle the marinade on each piece. Bake for 10 minutes. Then flip tempeh and use a spoon to drizzle more marinade on the pieces. There should still be about ¼ cup (60 ml) marinade left. Hold on to it. Bake for 10 minutes, until dry. If desired, turn the oven up to broil and broil for 1 to 2 minutes to lightly char the edges.
  • Transfer the tempeh to a serving dish. Drizzle with remaining marinade, and sprinkle with crushed peanuts and scallions (if using).

Notes

I don’t steam my tempeh, but many people prefer to steam tempeh before they cook it to release what they call a “bitter” taste.
Tried this recipe?Mention @keeponcookinpod or tag #keeponcookinpod!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating