Bowl of Baked Tempeh with Peanut Sauce
Ingredients
- 1 block tempeh
- Brown rice
- Bok choy
- Broccoli
- Kabocha squash
- 2 tablespoons soy sauce
- 2 teaspoons maple syrup
- 1 teaspoon garlic chili sauce
- 1 tablespoon peanut butter
- 2 teaspoons low sodium soy sauce
- Juice of half a lime
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ginger powder
- 1 tablespoon water
Preparation
Cut the block of tempeh into cubes.
Place the tempeh cubes in a Tupperware with 2 tablespoons soy sauce, 2 teaspoons maple syrup, and 1 teaspoon garlic chili sauce.
Place the marinated tempeh on a baking sheet and bake at 400°F for 15 minutes.
For the peanut sauce, whisk together 1 tablespoon peanut butter, 1 teaspoon garlic chili sauce, 2 teaspoons low sodium soy sauce, juice of half a lime, 1/4 teaspoon garlic powder, 1/4 teaspoon ginger powder, and 1 tablespoon water.
Drizzle the peanut sauce over the baked tempeh.
Serve with brown rice, steamed bok choy, steamed broccoli, and steamed kabocha squash.
