Wanting to add tempeh to your plant-based diet, but find it tasteless. Tempeh is a good source of protein and can be very versatile in stir-fries, buddha bowls and salads. Here I've used the marinated tempeh in a stirfy, with frozen veges and quick cook brown rice & quinoa for a quick easy lunch.
Ingredients
2 Tbs Smooth peanut butter (or nutbutter of choice)
2 Tbs sesame oil
1-2 Tbs Soy sauce
Juice of one lime
1-2 cloves of garlic crushed
1 cm of ginger grated
Sriracha sauce (use to taste especially if you don't like it too hot)
1tsp Maple syrup
Water
250gm Tempeh cubed
Method
In bowl or container add nutbutter, sesame oil, soy sauce, lime, garlic, sriracha, maple syrup mixing together.
Add water to thin mixture (so it's pourable) and adjust flavours if need be. You want heaps of flavour.
Toss your tempeh through the marinade mixture, cover and refrigerate from 20 minutes up to 48 hours before cooking.
To cook heat a frying pan over medium heat. Once the pan is hot add the tempeh (reserve the left over marinade) cooking 3-4 mins or until brown on each side. Remove and set aside.
Note: Left over marinade can be used in stirfy or as a dressing for your next salad.