LunchDinnerMain Course

Grilled Tempeh Steaks with Peanut Sauce

Name: Grilled Tempeh Steaks with Peanut Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: indonesian
Ingredients: 450 g tempeh cut into 8 slices; 60 ml soy sauce; 30 ml rice vinegar; 15 ml sesame oil; 1 tbsp ginger grated; 2 clove garlic minced; 15 ml maple syrup; 120 g peanut butter smooth, unsweetened; 60 ml coconut milk; 30 ml lime juice; 15 ml soy sauce; 0.5 tsp ginger grated; 0.5 clove garlic minced; 0.25 tsp chili flakes (optional); 30 ml water as needed; 2 tbsp cilantro chopped (optional)

Hearty tempeh steaks are marinated in a savory blend of soy sauce, ginger, and garlic, then grilled to perfection. Served with a rich and creamy homemade peanut sauce, this dish makes a satisfying vegan main course.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Medium
Per serving: 490 kcal

Vegetarian

Allergen information: may contain gluten, milk, nuts, peanuts, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

tempeh

450 gtempeh, cut into 8 slices

marinade

60 mlsoy sauce
30 mlrice vinegar
15 mlsesame oil
1 tbspginger, grated
2 clovegarlic, minced
15 mlmaple syrup

peanut sauce

120 gpeanut butter, smooth, unsweetened
60 mlcoconut milk
30 mllime juice
15 mlsoy sauce
0.5 tspginger, grated
0.5 clovegarlic, minced
0.25 tspchili flakes(optional)
30 mlwater, as needed

garnish

2 tbspcilantro, chopped(optional)

Equipment

grill or grill pan · shallow dish · whisk · small bowl

The method

Step by step

1
Prepare the tempeh by slicing it into 8 equal pieces.
About 2 min
Cook’s note: Slicing the tempeh thinner helps it absorb the marinade better and cook faster.
2
In a shallow dish, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and maple syrup to create the marinade.
About 3 min
3
Add the tempeh slices to the marinade, ensuring all pieces are well coated.
About 1 min
Cook’s note: Use a wide, shallow dish or a zip-top bag for even marination.
4
Cover the dish and refrigerate the tempeh for at least 30 minutes, or up to 4 hours, allowing it to absorb the flavors.
About 30 min
Cook’s note: The longer the tempeh marinates, the more flavorful it will be.
5
While the tempeh marinates, prepare the peanut sauce.
6
In a small bowl, combine the peanut butter, coconut milk, lime juice, soy sauce, grated ginger, minced garlic, and chili flakes if using.
About 3 min
7
Whisk the peanut sauce ingredients until smooth, adding water one tablespoon at a time until the desired consistency is reached.
About 2 min
Cook’s note: The sauce should be thick enough to coat a spoon but pourable.
8
Preheat an outdoor grill or a grill pan over medium-high heat.
About 5 min
Cook’s note: Ensure the grill is hot before adding the tempeh to prevent sticking and achieve nice grill marks.
9
Remove the tempeh from the marinade, discarding any remaining liquid.
About 1 min
10
Grill the tempeh slices for 3-5 minutes per side, or until golden brown with visible grill marks and heated through.
About 10 min
Cook’s note: Watch carefully to prevent burning, as the sugars in the marinade can caramelize quickly.
11
Serve the grilled tempeh steaks immediately with the prepared peanut sauce.
About 1 min
12
Garnish with fresh chopped cilantro, if desired.
About 1 min

Per serving

Nutrition

56%Score

Calories: 490kcal
Protein: 30.6g
Carbs: 23.5g
Fat: 35.2g
Fibre: 2.5g
Sugar: 5.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover tempeh and peanut sauce separately in airtight containers in the refrigerator.

Reheating

Reheat tempeh in a pan or microwave until warm. Peanut sauce can be served cold or slightly warmed.