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    Home » Recipes

    Sesame & Peanut Tempeh Skewers

    By: Thomas Published: 14 Jan, 18 Updated: 29 Dec, 21 33 Comments

    RecipePrintComments
    Sesame & Peanut Tempeh Skewers

    That's my kind of bowl. Leafy greens + rice (carbs!) + this freakin' good peanut tempeh.

    If you didn't know by now I love tempeh, maybe even more than tofu, honestly I'm not sure. The thing is I always end up making a tempeh scramble, or simply stir-fry with a bit of soy sauce and some ground chili. To change things a bit this time, I put the tempeh on skewers, shallow-fry and coat with a rich, spicy, and peanut-y sauce. Serve over a cozy bowl of rice and you're good to go!

    Sesame & Peanut Tempeh Skewers

    This recipe has two steps: start out by marinating the tempeh with soy sauce, sesame oil, cumin, and smoked paprika for at least 1 hour, or overnight. Put it on skewers (or not!) and shallow fry until golden brown. And then, coat with that ah-mazing peanut sesame sauce. The sauce is obviously the secret that makes these skewers taste so good.

    For the peanut sauce, I used crunchy peanut butter because that's how I like mine, crunchy. Peanut butter is mixed with more toasted sesame oil, lime juice, coconut milk, maple syrup, and chili paste. For the chili paste, I went with Sambal Oelek which has a subtle touch of vinegar and is usually less garlicky than sriracha. You can use sriracha though if you prefer.

    Sesame & Peanut Tempeh Skewers

    Now regarding the tempeh, I recommend you get the best quality you can find. From my experience, some brands have a very strong flavor, some are bitter while others have a pleasant, delicate flavor. If your tempeh is on the bitter side, steam it or simmer in boiling water for 10-15 minutes before marinading it, it usually helps get rid of the bitterness.

    Personally, most of the time I make mine. It's cheaper and tastes a lot better, trust me! If you have never tried making tempeh, don't be scared, it's not that complicated. I have a recipe for chickpea tempeh and plan to release another recipe to make it in the Instant Pot.

    Sesame & Peanut Tempeh Skewers
    Sesame & Peanut Tempeh Skewers

    These tempeh skewers are delicious served with quinoa or rice and leafy greens. You get carbs from the rice, protein from the tempeh, and healthy fats from the sesame and peanut sauce, making it a complete meal!

    Let me know in the comments if you try this recipe!

    Sesame & Peanut Tempeh Skewers
    Sesame & Peanut Tempeh Skewers

    Sesame & Peanut Tempeh Skewers

    Author: Thomas
    Marinated tempeh skewers coated with a rich and creamy sesame & peanut sauce. Serve over rice with leafy greens for a complete meal!
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 5 mins
    Resting Time 1 hr
    Total Time 1 hr 15 mins
    Course Entree, Main Course
    Servings 4 Small Skewers
    Calories 260 kcal
    Prevent your screen from going dark

    Ingredients
     
     

    Tempeh

    • 2 tablespoon soy sauce
    • 1 tablespoon sesame oil
    • ¼ teaspoon ground cumin
    • ¼ teaspoon smoked paprika
    • 7 ounces tempeh

    Peanut Sesame Sauce

    • ¼ cup crunchy peanut butter
    • 3 tablespoon full-fat coconut milk (or almond milk for a lighter sauce)
    • 1 tablespoon toasted sesame oil
    • 1 tablespoon lime juice
    • 1 teaspoon soy sauce
    • 1 teaspoon maple syrup
    • ½ teaspoon chili paste I used sambal oelek
    • ¼ teaspoon freshly grated ginger

    To Serve

    • Rice or quinoa
    • Greens: sautéed pak choi kale, spinach, etc
    • toppings: toasted sesame seeds crushed peanuts, chives

    Instructions
     

    Tempeh

    • Prepare the marinade by combining the soy sauce, sesame oil, ground cumin, and smoked paprika in a small bowl.
    • Cut the tempeh into about 2-inch cubes. Transfer to a baking dish or deep plate and pour the marinade on top. Stir to coat the tempeh with the marinade. Cover and let sit in the refrigerator for at least 1 hour, or overnight.
    • Thread the tempeh pieces on skewers. I made 4 skewers with 5 pieces of tempeh each. If your skewers are too long, cut them in half to make them smaller.
    • Heat a tablespoon of oil in a large non-stick skillet over medium heat. Once hot, add the skewers to the skillet and cook for 2-3 minutes per side, until lightly charred.
    • Transfer the skewers to serving bowls and generously brush (or spoon) with the sesame and peanut sauce. Top with more peanuts and toasted sesame seeds.

    Peanut Sesame Sauce

    • Combine all the ingredients together in a small bowl and mix until fully combined. Add 1-2 tablespoon water if needed until you get a creamy consistency.

    Notes

    If you don't have tempeh on hand, tofu should make a good substitute.

    Nutrition

    Serving: 1 Skewer (with ¼ of the peanut sauce)Calories: 260 kcalCarbohydrates: 10.5 gProtein: 15.1 gFat: 18.9 gFiber: 1.1 gSugar: 3.2 g
    DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants
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    Reader Interactions

    Comments

    1. Daria

      January 15, 2018 at 6:20 am

      5 stars
      omg! yaaas, please! that sounds soo good that I won't stop thinking about it until I make them 🙂 love peanut butter flavours in my savory meals! and tempeh is such a good product - definitely my favourite 🙂

      Reply
    2. Mo Green

      January 16, 2018 at 9:19 am

      5 stars
      Thomas, you are an artist, food carfter/genius! You make eating plant based exciting, adventurous and beyond tasty--delicious. Your creations pay attention to every nuance of not only flavor, but texture and appearance as well as mouthfeel. I literally feel sorry for others who are not plant based because they miss out of this fare. I declare you and FULL of PLANTS, the best Food Blogger/Blog out there in cyberspace You get many more stars then five in my ratings. Please stay humble and real. I can tell everyone of your recipes are yours!!! Thank you for your authenticity. Will you please put out an App? I want a direct mainline to everything you share. I would gladly pay a monthly to readily access your recipes.
      I GIVE YOU 5 YUM THUMBS UP!!!
      MO GREEN

      Reply
    3. Ezra

      January 17, 2018 at 3:30 pm

      i've been making my own tempeh in my instant pot- and it is delicious, and so much cheaper and tastier than storebought! i'll try this with it 🙂

      Reply
    4. Régine

      January 18, 2018 at 12:59 am

      5 stars
      Thank you for this delightful recipe. I had it for lunch and dinner with white basmati and rapini. Delish!

      Reply
      • Thomas

        January 19, 2018 at 10:18 am

        Thanks for the feedback Régine 🙂

        Reply
    5. Alyssa

      January 18, 2018 at 6:26 pm

      LOVED this recipe. The sauce and marinade are delcious. Thank you for sharing!

      Reply
      • Thomas

        January 19, 2018 at 10:18 am

        Happy to hear you loved these skewers Alyssa!

        Reply
    6. Linnea

      January 20, 2018 at 3:03 am

      5 stars
      We're sitting down to eat it, now. Delicious!!!!!!

      Reply
      • Thomas

        January 21, 2018 at 6:11 am

        Thanks for the feedback Linnea 🙂

        Reply
    7. Lori

      January 30, 2018 at 11:46 pm

      Iliked this dish. Husbandsays add bamboo shoots and water chestnuts.

      Reply
      • Thomas

        February 03, 2018 at 6:29 am

        Glad you like it Lori!

        Reply
    8. Elizabeth Nance

      June 10, 2018 at 1:35 pm

      Do you think this would work outside on the grill on a copper grill mat that’s been lightly oiled?

      Reply
      • Thomas

        June 14, 2018 at 2:20 pm

        Sure, you can grill the tempeh on the grill and then brush with the peanut sauce!

        Reply
    9. Laura

      June 16, 2018 at 5:50 pm

      I don't know much about tempeh.What brands are the best?

      Reply
      • Thomas

        June 19, 2018 at 6:02 am

        I'm afraid I can't recommend you any brands as it depends on where you live and what your store has in stock. I usually make my own so I don't buy tempeh anymore.

        Reply
    10. Gordon

      April 15, 2019 at 7:43 pm

      5 stars
      Yum!! We loved this. I’d never cooked with tempeh before and stumbled across this recipe. Glad I did. We didn’t have chilli paste but I do have a large bag of 50+ chillis so we chopped those up finely and that did the job. Everything else was done as instructed and the balance of flavours and amounts were perfect. Thanks for a great recipe!

      Reply
      • Thomas

        April 17, 2019 at 6:15 am

        Great! I'm happy to hear you discovered tempeh!
        Thanks for your feedback Gordon!

        Reply
    11. Conny

      January 17, 2020 at 5:26 pm

      5 stars
      wow I love the sauce! But I'm still not really a fan of tempeh. But I keep trying 😀

      I really like your blog! so many creative recipes! Please, keep going 🙂

      Reply
      • Thomas

        January 18, 2020 at 5:54 am

        Thanks Conny! 🙂 Not everyone loves tempeh.

        Reply
    12. Linda Y

      June 12, 2020 at 7:48 pm

      5 stars
      Absolutely delicious, and my fiance loved it too. I served it with quinoa (cooked in a mixture of water and coconut milk) to increase the protei furthest but would probably try it with rice next time. I also warmed the satay sauce slightly in the microwave before serving. This is definitely getting added as a regular weekday meal as it's so quick and easy to make.

      Reply
      • Thomas

        June 16, 2020 at 4:03 am

        Thanks for your feedback Linda! 🙂

        Reply
    13. Jeremy

      July 15, 2020 at 12:19 am

      5 stars
      Shared this dish with a couple non vegans who loved it. The sauce is so perfect!

      Reply
      • Thomas

        July 16, 2020 at 8:10 am

        Thank you!!

        Reply
    14. WalterC

      July 20, 2020 at 10:33 am

      5 stars
      Love this recipe, I make it alot! It goes really well with shredded fried brussels sprouts and brown rice! And topped with a dribble of sriracha!

      Reply
      • Thomas

        July 23, 2020 at 2:10 am

        Thanks for your rating Walter!

        Reply
    15. Gina

      July 23, 2020 at 6:12 pm

      Can these be cooked on a grill?

      Reply
      • Thomas

        July 28, 2020 at 8:14 am

        It should work!

        Reply
    16. Gidget

      May 16, 2021 at 11:44 pm

      One of the best vegan meals I ever made! Thank you.

      Reply
      • Thomas

        May 18, 2021 at 2:26 pm

        Oh thank you so much Gidget!

        Reply

    Trackbacks

    1. 17 Vegetarian Grilling Recipes You Need this Summer - Kitchenpedia.co says:
      June 19, 2019 at 3:44 pm

      […] 1. Sesame Peanut Tempeh Skewers (Full of Plants)  Here’s another take on tempeh as a great alternative to tofu skewers. Slathered with a creamy peanut sauce. […]

      Reply
    2. 17 Vegetarian Grilling Recipes You Need this Summer | Viral Cups says:
      June 20, 2019 at 4:11 am

      […] 1. Sesame Peanut Tempeh Skewers (Full of Plants)  Here’s another take on tempeh as a great alternative to tofu skewers. Slathered with a creamy peanut sauce. […]

      Reply
    3. Roasted Brussels Sprouts & Tempeh Scramble Tacos - Full of Plants says:
      September 1, 2020 at 11:27 am

      […] more tempeh recipes, check out this Creamy Cucumber Salad with Miso Tempeh, Sesame & Peanut Tempeh Skewers, or this Smoky Tempeh Black Bean […]

      Reply
    4. How to Make Tempeh in the Instant Pot - Full of Plants says:
      September 2, 2020 at 8:01 am

      […] can use this tempeh to make Sesame & Peanut Tempeh Skewers, Tempeh Khao Soi, or these Thai Tempeh Buckwheat […]

      Reply

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