Creamy Spicy Tempeh

Published on in Main Dishes
Creamy Spicy Tempeh
Pin
Print

Creamy Spicy Tempeh

Recipe by mrsslimonplantsCourse: Main
Servings

1

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Ingredients

  • For Tempeh:

  • 1 block of Tempeh (sliced in fingers shape)

  • 2 tbsp soy/Tamari sauce or liquid amino

  • 1 tbsp maple syrup

  • 1 tbsp siracha (adjust per your taste)

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • For Veggie Stir Fry:

  • 1 pack of white button mushrooms sliced

  • 1 red bell pepper

  • 1 large onion

  • 1 tbsp minced garlic

  • 1 tbsp soy/tamari saurce or liquid aminos

  • 1 tsp chili flakes

  • 1 tsp corn starch

  • 1/4 cup chopped cilantro (optional)

  • For Creamy low fat PB Sauce:

  • 1 tsp soy/Tamari sauce or liquid amino

  • 1 tsp maple syrup

  • 2 tbsp water

  • 1 tsp siracha

  • 2 tbsp PB & ME powder (defatted peanut butter powder)

Directions

  • Prepare the sauce for tempeh and marinate for half an hour. Then lay tempeh fingers on a lined baking tray. You can either bake it in the oven at 400 F for 15 mins or air fry for 15 mins. Make sure to flip half way through.
  • While tempeh is air frying, cook veggie stir fry by water sautéing onions till brown. Add garlic, chili flakes, soy sauce, mushrooms & sauté for 5 mins. Then add diced bell pepper, corn starch and sauté for another 2-3 mins. Set Aside.
  • Prep your PB sauce by combining all the ingredients. Once tempeh is cooked, serve it on top of brown rice with veggie stir fry. Drizzle PB sauce, chopped cilantro and enjoy!

Notes

  • *Tempeh can be cooked in the oven if you don’t have an air fryer.

Comments are closed.