Why You’ll Love This Recipe

This Creamy Satay Tempeh is packed with protein and healthy fats, making it a filling and nourishing meal. The tempeh absorbs the rich, savory satay sauce beautifully, while the creamy peanut butter adds a delicious depth of flavor. The combination of sweet, savory, and spicy elements creates a complex and satisfying dish that will leave you craving more. Plus, it’s quick to prepare and easy to customize based on your preferences.

Ingredients

For the satay sauce:

1/2 cup peanut butter (creamy or chunky, based on your preference)
2 tablespoons soy sauce (or tamari for a gluten-free option)
1 tablespoon maple syrup (or honey for a non-vegan option)
1 tablespoon lime juice (freshly squeezed)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon ground ginger (or fresh ginger for a more vibrant flavor)
1/2 teaspoon garlic powder (or 1 garlic clove, minced)
1/4-1/2 teaspoon red pepper flakes (optional, for spice)
Water (to adjust the sauce consistency)

For the tempeh:

1 block tempeh (about 8 oz), cut into strips or cubes
1 tablespoon olive oil (for frying)
Salt and pepper, to taste

For garnish (optional):

Chopped cilantro
Chopped peanuts
Lime wedges

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the satay sauce:
In a medium bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, rice vinegar, sesame oil, ginger, garlic powder, and red pepper flakes. If the sauce is too thick, add water 1 tablespoon at a time until you reach your desired consistency. Set aside.
Cook the tempeh:
Heat the olive oil in a large skillet over medium heat. Add the tempeh pieces and cook for 5-7 minutes, turning occasionally, until they are golden and crispy on all sides. Season with salt and pepper to taste.
Coat the tempeh with satay sauce:
Once the tempeh is crispy, pour the prepared satay sauce over the tempeh in the skillet. Stir to coat the tempeh evenly with the sauce. Let the tempeh cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the tempeh.
Serve:
Once the tempeh is fully coated in the creamy satay sauce, transfer it to serving plates. Garnish with chopped cilantro, peanuts, and lime wedges for extra flavor and texture.
Enjoy:
Serve the Creamy Satay Tempeh with rice, quinoa, or a fresh salad for a complete meal.

Servings and Timing

Servings: 2-3
Total time: 20-25 minutes

Variations

Spicy Satay Tempeh: Increase the amount of red pepper flakes or add fresh chopped chili peppers for more heat.
Vegan Option: This recipe is already vegan, but make sure to use maple syrup instead of honey if you need a fully plant-based version.
Satay Tempeh with Vegetables: Add your favorite veggies like bell peppers, carrots, or broccoli to the skillet when cooking the tempeh for a complete one-pan meal.
Gluten-Free Option: Use tamari instead of soy sauce to make the dish gluten-free.

Storage/Reheating

Storage: Store leftover satay tempeh in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the tempeh (without the sauce) for up to 1 month. Let it thaw and then heat with the sauce when ready to serve.
Reheating: Reheat in a skillet over medium heat until warmed through, adding a little extra water or coconut milk if the sauce has thickened too much.

FAQs

1. Can I use tofu instead of tempeh?

Yes! If you prefer tofu, you can use firm or extra-firm tofu. Just press the tofu to remove excess moisture, cut it into cubes or strips, and follow the same cooking instructions as for the tempeh.

2. Can I make this dish spicier?

Yes! You can increase the amount of red pepper flakes or add fresh chili peppers to the sauce for more heat. Adjust it according to your preferred spice level.

3. Can I use crunchy peanut butter?

Yes, you can use crunchy peanut butter for added texture. It will make the sauce a bit chunkier, but it will still be delicious.

4. Can I make the satay sauce ahead of time?

Yes, you can make the satay sauce in advance and store it in an airtight container in the fridge for up to 1 week. Just stir it well before using, as it may thicken in the fridge.

5. Can I serve this dish with something other than rice?

Absolutely! You can serve this creamy satay tempeh with quinoa, couscous, noodles, or even a bed of greens like spinach or kale for a lighter option.

6. Can I add vegetables to the satay tempeh?

Yes! You can add vegetables like bell peppers, broccoli, or carrots to the skillet when cooking the tempeh. This will not only add flavor but also make the dish more filling.

7. Can I use almond butter instead of peanut butter?

Yes! If you prefer almond butter or need a nut-free version, you can substitute peanut butter with almond butter. Keep in mind that the flavor will change slightly.

8. How can I make this dish more filling?

To make this dish more filling, serve it with a larger portion of rice, quinoa, or even a side of roasted potatoes.

9. Can I make this dish ahead of time?

Yes, you can prepare the tempeh and the satay sauce ahead of time. Store them separately in the fridge and heat them up together when ready to serve.

10. Can I add a different protein to this dish?

Yes! If you’re not a fan of tempeh, you can substitute it with grilled chicken, shrimp, or seitan for a different protein option.

Conclusion

This Creamy Satay Tempeh is a flavorful, easy-to-make dish that’s packed with protein and healthy fats. The rich, nutty satay sauce perfectly complements the hearty tempeh, creating a satisfying meal that’s full of bold flavors. Whether you enjoy it on its own, serve it with rice, or pair it with roasted veggies, this dish is sure to become a go-to in your meal rotation. It’s vegan, customizable, and perfect for quick weeknight dinners or meal prep!

Tasty Creamy Satay Tempeh Recipe

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This Creamy Satay Tempeh features tempeh cooked in a rich, nutty peanut-based satay sauce, creating a satisfying and flavorful meal. The creamy sauce is balanced with a hint of spice, making it a nourishing, plant-based dish that’s perfect for dinner, meal prep, or a fun weeknight meal.

Author: Laura
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 2-3 servings
Category: Dinner, Vegan, Meal Prep
Method: Stovetop
Cuisine: Asian-inspired, Vegan

Instructions

In a medium bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, rice vinegar, sesame oil, ginger, garlic powder, and red pepper flakes. If the sauce is too thick, add water 1 tablespoon at a time until you reach your desired consistency. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the tempeh pieces and cook for 5-7 minutes, turning occasionally, until golden and crispy on all sides. Season with salt and pepper to taste.
Once the tempeh is crispy, pour the prepared satay sauce over the tempeh in the skillet. Stir to coat the tempeh evenly. Let it cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the tempeh.
Transfer the tempeh to serving plates and garnish with chopped cilantro, peanuts, and lime wedges for extra flavor and texture.
Serve the Creamy Satay Tempeh with rice, quinoa, or a fresh salad for a complete meal.

Notes

For a spicier version, add more red pepper flakes or fresh chili peppers to the sauce.
For a nut-free version, substitute peanut butter with almond butter or sunflower seed butter.
If you’d like to add more vegetables, sauté bell peppers, carrots, or broccoli with the tempeh for a complete one-pan meal.
For extra protein, serve with quinoa or add chickpeas to the dish.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 6g
Sodium: 850mg
Fat: 24g
Saturated Fat: 4g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 7g
Protein: 20g
Cholesterol: 0mg