This peanut tempeh is made with a delicious homemade sauce that is easy to make! Pair it with noodles and veggies for a delicious, plant-based meal.

Peanut Tempeh
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I’m always looking for ways to add more plant-based protein to my meals and recently, I’ve been turning to tempeh. The sauce is a slight riff on my easy peanut sauce, and I added some rice noodles and broccoli to round out the meal. This one turned out full of flavor and packed with protein. Plus, it’s really easy to put together!

What is tempeh made out of?

If you’re not familiar with tempeh, it’s like a cousin to tofu made from fermented soybeans. I like it a lot more than tofu because you don’t have to spend time draining or pressing it, and I think the texture is easier to work with. Like tofu, tempeh is an excellent source of plant-based protein and many kinds of tempeh are gluten-free. Three ounces of tempeh contains 16g of protein and just 140 calories.

Is Tempeh Good for You?

Yes! Tempeh is a great source of plant-based protein. It’s low in fat and it’s also a good source of fiber. Although it’s similar to tofu, tempeh actually contains more protein, fiber, and vitamins. It’s also a very affordable ingredient! Perfect if you’re on a grocery budget. If you’re looking for some additional ways to use tempeh, try my Sweet and Sour Tempeh or my Tempeh Taco Salad!

Substitution Suggestions

  • This recipe calls for soy sauce which contains gluten. If you’re gluten-free, try using liquid aminos or gluten-free tamari.
  • If you want to make this recipe vegan, use agave or maple syrup instead of honey.
  • If you don’t have Thai Red Curry Paste, you can substitute sriracha.
  • I paired my tempeh with rice noodles and broccoli, but you could pair it with ramen noodles, rice, or stir-fry veggies.

How to Make Peanut Tempeh