Peanut Tempeh Bowl
Updated: Apr 27
Want an easy yet decadent dinner idea? Then you are in the right place! This savory dish is quick and feels like a warm hug!
Ingredients (Makes 2 Servings)
1 8-oz package of tempeh*
1 cup water
1/4 cup creamy peanut butter**
2 tablespoons soy sauce***
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 teaspoon sriracha
*can use tofu or chickpeas instead
**can substitute with almond butter or tahini
***can substitute with tamari or liquid aminos
Let's get cooking!
Cut tempeh into even pieces (I did this by cutting it in half, then cutting each half into 8 chunks).
Place tempeh and 3/4 cups of your water into a saucepan over high heat. Bring to a boil, then simmer for about 5 minutes. Stir occasionally.
While tempeh is cooking, whisk together the peanut butter, soy sauce, apple cider vinegar, maple syrup, and sriracha together to form a thick paste.
After the tempeh has simmered 5 minutes, stir the paste into the pan, evenly coating the tempeh.
Add 1/4 cup water to the pan (if you want a thinner sauce, you can add up to 3/4 cups water). The sauce will become lighter in color when mixed with the water. Simmer for an addition 5 minutes, until you are satisfied with the thickness of your sauce.
I personally served it on top of cauliflower rice (delicious!), but you can also serve with rice or veggies of choice.
Nutrition information - Calories: 377; Carbs: 29g, Fat: 17.1g, Protein: 28.2g, Sugar: 11g, Fiber: 8.9g