Tempeh Bites with Curried Peanut Sauce

  • Yield 15 servings

Tempeh is braised in sweet, spicy soy flavors for intensely flavored nibbles that are perfect with an Indonesian-inspired nut sauce.

Karry Hosford


1/4 cup rice vinegar
1/4 cup soy sauce
1/4 cup sherry
2 teaspoons minced peeled fresh ginger
2 teaspoons vegetable oil
3 garlic cloves, crushed
1 pound tempeh, cut into 30 cubes
2 teaspoons vegetable oil
1 cup chopped onion
2 teaspoons minced peeled fresh ginger
1/4 teaspoon kosher salt
2 garlic cloves, chopped
2 teaspoons curry powder
1/2 teaspoon ground turmeric
1 cup water
1/4 cup chopped dry roasted peanuts
1 tablespoon fresh lemon juice


  1. To prepare tempeh, combine first 6 ingredients in a large nonstick skillet; add tempeh, tossing lightly to coat. Bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. Uncover mixture and increase heat to medium-high. Cook 4 minutes or until golden brown, turning frequently. Cool.
  2. To prepare sauce, heat oil in a small saucepan over medium-high heat. Add onion, 2 teaspoons ginger, salt, and 2 garlic cloves; sauté 5 minutes. Stir in curry powder and turmeric; sauté 1 minute. Add water. Bring to a boil, and cook 1 minute. Cool 5 minutes.
  3. Pour onion mixture into a blender, and add peanuts and lemon juice; process until smooth. Place a toothpick in each tempeh cube. Serve with peanut sauce.

Recipe courtesy of The Soyfoods Council



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