Asian Style Tempeh

Asian Style Tempeh


Hi there! You still need a quick dinner-prep option for tonight? Try making this: Asian Style Tempeh. I absolutely love the chewy, meaty protein texture of tempeh, and here it’s stir-fried in a spicy-sweet sauce, with chilies, garlic, ginger, peanut butter and served with steamed rice. If you’ve never made tempeh before, this super yummy recipe is a great way to give it a shot. Btw, for meal prep the tempeh can be made ahead of time and combined in different ways for meals throughout the week. Check it out below:<3 <3 <3 Hit reply, I'd love to hear from you.



2 tbsp sesame oil
1 block tempeh, cut into small pieces
3-4 spring onions, finely diced
2 small red chilies, chopped thinly
2-3 cloves garlic, minced
1 large piece of ginger, sliced and diced
2 tbsps peanut butter
2-3 tbsps liquid aminos/tamari
½ cup coconut milk
Juice of 2 limes
1-2 tsps maple syrup
2-3 tbsps unsalted peanuts (optional)
Large bunch of fresh coriander finely chopped for garnish
Salt and pepper to taste




1. Add 1 tbsp of sesame oil to a cast iron skillet over medium heat, followed by the spring onions, chilies, ginger and garlic, sauté for 5 minutes until it has begun to brown.
3. Add the liquid aminos followed by the tempeh pieces, sauté for 3-5 minutes until the tempeh has begun to brown.
4. Add the the peanut butter, juice of limes, coconut milk and maple syrup, allow the liquid to reduce and coat the tempeh evenly. The tempeh should become sticky and the consistency should look similar to minced beef.
5.A handful of nuts and fresh coriander will make you look like you hired Ottolenghi to make your lunch.
6. Serve hot over rice!

Asian Style Tempeh

1 thought on “Asian Style Tempeh”

Leave a Comment

Your email address will not be published. Required fields are marked *

Consultation Form

Your privacy is our concern. All information entered is kept strictly confidential.