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

tempeh
Add the tempeh and ½ cup of water to a large microwave safe bowl. Cook on high for 3 minutes to steam the tempeh and remove any bitter flavor.
peanut sauce
In a small bowl, whisk together the maple syrup, peanut butter, soy sauce, Thai red curry paste, and lime juice.
peanut tempeh in marinade
Combine the steamed tempeh with half of the sauce. Let it marinate for at least 15 minutes, or longer if you have time. (Store in the fridge if you plan to marinate for more than 15 minutes.)
Add the olive oil to a large skillet over medium heat. Add the tempeh and cook over medium heat for 5-6 min.
broccoli and rice noodles
Bring a pot of water to a boil. Add the rice noodles. When there are 2 min left of cooking, add the broccoli and cook until noodles are al dente.
Add the cooked noodles, broccoli, and remaining sauce to the skillet with the tempeh. Toss to evenly coat with the sauce. Continue to cook until warm.

Frequently Asked Questions

  • Is tempeh nut-free? Most tempeh is nut-free. It’s primarily made from soybeans, although some tempeh contains grains. Always check the package if you’re wondering about specific allergens.
  • Can I use store-bought sauce? Absolutely! You’ll need about one cup of sauce to coat the tempeh, 8oz of rice noodles, and 3-4 cups of broccoli.
  • Can I use something else instead of peanut butter? You can use cashew butter or Sun Butter, but the flavor will be a little more mild.

How to Store and Reheat Leftovers

To store leftover tempeh and noodles, allow it to cool to room temperature before transferring it to an airtight container. Place the container in the refrigerator and use within 3-4 days. When reheating in the microwave, remove the stir-fry from the refrigerator and transfer to a microwave-safe dish. Microwave on 70% power for 1-2 minutes, stirring halfway through, until the stir-fry is fully heated. Add a splash of water or vegetable stock if the noodles look dry. If I plan to have leftovers, sometimes I make a little extra sauce so I can add additional sauce when reheating.

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Peanut Tempeh

Peanut Tempeh with Noodles

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Time to Marinate: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

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.

Ingredients

Units Scale
  • 8oz tempeh, cut into 1″ pieces
  • 3 tablespoons maple syrup or honey
  • 1/4 cup creamy peanut butter
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon Thai red curry paste
  • 2 tablespoons olive oil
  • 8oz rice noodles
  • 3 cups broccoli, chopped into 1” florets
  • 1/4 cup chopped peanuts
  • 1/2 cup chopped cilantro

Instructions

  1. Add the tempeh and ½ cup of water to a large microwave safe bowl.
  2. Cook on high for 3 minutes to steam the tempeh and remove any bitter flavor.
  3. In a small bowl, whisk together the maple syrup, peanut butter, soy sauce, Thai red curry paste, and lime juice.
  4. Combine the steamed tempeh with half of the sauce. Let it marinate for at least 15 minutes, or longer if you have time. (Store in the fridge if you plan to marinate for more than 15 minutes.)
  5. Add the olive oil to a large skillet over medium heat.
  6. Add the tempeh and cook over medium heat for 5-6 minutes, flipping once halfway through cooking.
  7. While the tempeh cookies, bring a large pot of water to a boil.
  8. Add the rice noodles. When there are 2 minutes left of cooking the noodoes, add the broccoli and continue to cook until the noodles are al dente.
  9. Drain the noodles and broccoli in a colander and rinse with cold water.
  10. Add the cooked noodles, broccoli, and remaining sauce to the skillet with the tempeh. Toss to evenly coat with the sauce.
  11. Cook for 2-3 minutes until everything is heated.
  12. Top with cilantro and chopped peanuts.