What’s for dinner tonight ? ✦ Ready in 15 minutes ✦ Taste first ✦ The meal everyone shows up for ✦ Easy to cook. Hard to forget. ✦ What’s for dinner tonight ? ✦ Ready in 15 minutes ✦ Taste first ✦ The meal everyone shows up for ✦ Easy to cook. Hard to forget. ✦

FREN

Find a Store

Home/Recipes/Tempeh in Peanut Sauce

Main course

Tempeh in Peanut Sauce

Name: Tempeh in Peanut Sauce
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 4 servings
Ingredients: 400 g tempeh, diced (2 packages of Caribbean tempeh cubess); 2 tbsp (30 ml) vegetable oil; 2 French shallots or 1 small onion, finely chopped; 2 garlic cloves, minced; 2 tbsp (30 ml) gluten-free soy sauce (tamari); 2 tbsp (30 ml) ketchup; 1/4 cup (60 ml) peanut butter; 1 tbsp (15 ml) maple syrup; 1 cup (250 ml) gluten-free vegetable broth; 1/2 tsp to 1 tsp sriracha sauce

Caribbean tempeh cubes simmered in a silky peanut sauce with a touch of sriracha. Served over rice, it's a supper that takes almost no effort at all.

A recipe by La Cuisine de Jean-Philippe

Find this product in store See ingredients ↓

at a glance

Recipe

Preparation10 min

Cook time7 min

Total17 min

Servings4

DifficultyEasy

21 g

protein /100g
rich in B12 · 6 g of fibre

Ingredients

Click an ingredient to check it off as you cook.

Watch it

1:05

Preparation

In a saucepan, heat the vegetable oil.

Add the shallots and minced garlic. Cook for 2 minutes.

Stir in the soy sauce, ketchup, peanut butter, maple syrup, vegetable broth and sriracha sauce. Mix well.

Add the tempeh, bring to a boil and let reduce until the sauce is silky, about 5 minutes.

Serve over rice and garnish with chopped green onions.

keep going?

Keep the momentum going

All recipes →

⏱ 15 min

ready to cook?

Find Caribbean tempeh cubes near you

Enter your postal code — we’ll show you the stores from the banners that carry Tempehine near you.

Main course

Tempeh in Peanut Sauce

A recipe by La Cuisine de Jean-Philippe

Caribbean tempeh cubes simmered in a silky peanut sauce with a touch of sriracha. Served over rice, it's a supper that takes almost no effort at all.

Preparation10 min

Cook time7 min

Total17 min

Servings4

DifficultyEasy

Ingredients

400 g tempeh, diced (2 packages of Caribbean tempeh cubess)
2 tbsp (30 ml) vegetable oil
2 French shallots or 1 small onion, finely chopped
2 garlic cloves, minced
2 tbsp (30 ml) gluten-free soy sauce (tamari)
2 tbsp (30 ml) ketchup
1/4 cup (60 ml) peanut butter
1 tbsp (15 ml) maple syrup
1 cup (250 ml) gluten-free vegetable broth
1/2 tsp to 1 tsp sriracha sauce

Preparation

In a saucepan, heat the vegetable oil.
Add the shallots and minced garlic. Cook for 2 minutes.
Stir in the soy sauce, ketchup, peanut butter, maple syrup, vegetable broth and sriracha sauce. Mix well.
Add the tempeh, bring to a boil and let reduce until the sauce is silky, about 5 minutes.
Serve over rice and garnish with chopped green onions.

The Tempehine tip

Add the sriracha bit by bit — peanut sauce swallows up more heat than you'd think.

Tempehine — organic tempeh from Quebec https://tempehine.ca/en/recettes/tempeh-in-peanut-sauce/

Tempeh in Peanut Sauce

Ingredients

Watch it

Preparation

Keep the momentum going

No-Fry General Tao Tempeh

Tempeh Hot Dogs

Pea soup with smoky tempeh

Find Caribbean tempeh cubes near you