Peanut Tempeh with Ginger and Peanut Sauce
Ingredients
- 1 block tempeh, cut into cubes
- 1/2 cup veggie broth
- 1 tbsp soy sauce or tamari
- 1/2 inch fresh ginger minced
Peanut sauce
- 3 tbsp peanut butter
- juice of 1 lime
- 2 tsp garlic chili sauce
- 1 tbsp soy sauce
- 2 tsp maple syrup
- 1/4 cup water
Preparation
In a small bowl, whisk together ingredients for peanut sauce and adjust thickness as preferred.
Place a pan on the stove over low medium heat.
Add veggie broth, tempeh, ginger, and soy sauce to the pan.
Bring broth to a simmer and flip tempeh after 4 minutes to cook on the other side.
Allow tempeh to absorb the veggie broth completely.
For non-stick pan: Add half the peanut sauce to the pan with tempeh and toss together, then cook over low medium heat until edges brown.
For regular pan: Toss tempeh with peanut sauce in a separate bowl, add 1/2 tbsp oil to the pan, and cook to sear evenly.
Alternatively, cook on an indoor grill, bake in the oven, or air fry for different methods.
