Tempeh with Spicy Peanut Sauce

What you'll need: 

1 package (8 oz) Lightlife® Organic Soy Tempeh, cut into 1/2-inch slices
1 Tbsp. vegetable oil
3 Tbsp. reduced-sodium soy sauce, divided
2 Tbsp. mirin (sweet rice wine)
2 Tbsp. seasoned rice vinegar
1 1/2 Tbsp. toasted sesame oil, divided
1 tsp. grated fresh ginger
1/2 cup water
1/4 cup peanut butter
1/4 cup Asian sweet chili sauce
1 Tbsp. chopped fresh cilantro
4 cups hot cooked udon or spinach linguine

How to make it: 

Boil tempeh in unsalted water for 10 minutes; drain and pat dry. In a large skillet, heat oil over medium heat. Add tempeh and brown on all sides. Whisk together 2 tablespoons of soy sauce, mirin, rice vinegar, 1 1/2 teaspoons of sesame oil and ginger. Pour soy sauce mixture over tempeh and bring to a simmer. Reduce heat to low, cover and cook until tempeh is dry.

While tempeh is cooking, in a small saucepan, heat water, peanut butter, chili sauce, 1 tablespoon of soy sauce and 1 tablespoon of sesame oil over medium heat, whisking frequently, just until warm and blended. Stir in cilantro.

To serve, arrange tempeh on top of noodles and drizzle with peanut sauce.

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