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!
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.
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.
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!
- 2 tbsp (30ml) soy sauce
- 1 tbsp (15ml) sesame oil
- 1/4 tsp ground cumin
- 1/4 tsp smoked paprika
- 7 ounces (200g) tempeh
Peanut Sesame Sauce
- 1/4 cup (65g) crunchy peanut butter
- 3 tbsp (45ml) full-fat coconut milk (or almond milk for a lighter sauce)
- 1 tbsp (15ml) toasted sesame oil
- 1 tbsp (15ml) lime juice
- 1 tsp (5ml) soy sauce
- 1 tsp (5ml) maple syrup
- 1/2 tsp chili paste (I used sambal oelek)
- 1/4 tsp freshly grated ginger
- Rice or quinoa
- Greens: sautéed pak choi, kale, spinach, etc
- toppings: toasted sesame seeds, crushed peanuts, chives
- 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 tbsp water if needed until you get a creamy consistency.
If you don’t have tempeh on hand, tofu should make a good substitute.
- Serving Size: 1 Skewer (with 1/4 of the peanut sauce)
- Calories: 260
- Sugar: 3.2g
- Fat: 18.9g
- Carbohydrates: 10.5g
- Fiber: 1.1g
- Protein: 15.1g