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Coconut Peanut Tempeh⠀
1 block of tempeh cut into cubes or wedges⠀
2 tbsp peanut butter⠀
2 tbsp soy sauce⠀
3 tbsp canned coconut milk (I used light but feel free to use full fat)⠀
1 tbsp maple syrup⠀
1 tbsp rice wine vinegar⠀
1/2 tsp garlic powder⠀
1/4 tsp ginger powder⠀
1-2 tbsp water (as needed to thin out sauce) ?⠀
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I recommend steaming the tempeh cubes prior to coating with the sauce for 5-10 minutes. As tempeh steams, combine remaining ingredients in a mixing bowl. Using a whisk, stir ingredients together to create a consistency of a thin pancake batter. Add in tempeh pieces and coat completely on all sides. Shake off excess coating and place each piece of tempeh onto a baking sheet. Bake in the oven at 400F for 10 minutes. Flip pieces and bake on the other side for another 5 minutes. Remove from oven and serve as desired. Feel free to use remaining peanut sauce to use on top or save as a dressing for something else. ?
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