Project Description

A great plant-based lunch or snack, full of protein and flavor!

I’m all about quick and easy meals or snacks that you can whip up in under 30 minutes. This dish falls perfectly under that and is also really affordable!

You can choose to season the tempeh with your favorite seasonings going as spicy as you like but I found salt and pepper did the trick, especially after smothering the strips in peanut sauce. They would also go great with hot sauce, extra tamari, or just on their own!

Crispy Pan-Fried Tempeh with Peanut Sauce

Full Recipe

  • SERVES: 2
  • TOTAL TIME: 20 min
INGREDIENTS

  • 1 block organic tempeh, cut in 1/8 pieces then slices in half lengthways for thin strips

  • 2 tbs coconut oil

  • salt & pepper

  • Peanut Sauce

  • 1/2 cup chunky peanut butter

  • 1/4 cup tamari (gluten-free soy sauce)

  • juice from 1/2 lime

  • 1 tbs honey

  • 1 garlic clove, minced

  • 1/2 inch ginger, grated

  • crushed chili pepper, to taste

  • hot water, as needed

INSTRUCTIONS

  • Heat a large skillet over medium-high heat then add the coconut oil and allow to further heat while you cut your tempeh.

  • Carefully add the strips to the pan. Allow them to cook on each side for about 5 minutes each, watching them closely so they don’t burn. Turn down the heat if necessary and cook until they are well browned and crispy.

  • Meanwhile(or prior), prepare the peanut sauce. In a medium-sized bowl, mix all ingredients together until smooth. Add water as needed, the sauce will thicken at first but will become more smooth with more liquid and mixing. I like mine to have a good dip consistency but thicker is just as good! Be sure to taste test it as the water can dull the flavor.

  • Serve the strips with the peanut sauce alongside some vegetables if you choose! I enjoyed mine with cucumbers and bell peppers, but almost anything works.

  • Enjoy while hot and save leftovers in the fridge and reheat in a skillet again.