Best Teriyaki Tempeh With Peanut Dip Recipes

TERIYAKI TEMPEH WITH PEANUT DIP

Teriyaki tempeh with peanut dip image

Make these tasty teriyaki tempeh canapés ahead of a party and rewarm them in the oven when your guests arrive. Serve with our moreish peanut dipping sauce

Provided by Elena Silcock

Categories Buffet, Canapes

Time 25m

Yield Makes 16

Number Of Ingredients 10

Ingredients

200g pack tempeh
1 tbsp olive oil
150ml teriyaki sauce
40g white sesame seeds , toasted
30g peanut butter
100ml coconut milk
1 tsp chilli flakes
1 tsp soy sauce , or tamari
1 lime , ½ juiced, ½ cut into wedges to serve
pinch of sugar

Steps:

First, make the dipping sauce. Mix all the ingredients except for the lime wedges, adding a splash of water to loosen if it is too thick. Season and set aside. Can be made up to a day in advance and kept in the fridge.
Cut the tempeh into 16 slices. Heat the oil in a large frying pan over a medium heat. Fry the slices of tempeh for around 3 mins each side. Add the teriyaki sauce to the pan, and turn the slices to coat them. Let it bubble away for 1-2 mins - you're looking for the tempeh to be well covered and sticky.
Tip the sesame seeds into a cup. Take the sticky slices of tempeh and push a wooden skewer into each (don't push them down too far). Dip one end of the tempeh into the sesame seeds, then transfer to a serving platter with the dipping sauce in a bowl and the lime wedges on the side.

Nutrition Facts : Calories 87 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium

TERIYAKI TEMPEH

Teriyaki Tempeh image

Categories Sauce Bake Low Sodium

Yield serves 2

Number Of Ingredients 11

Ingredients

Canola oil spray or 2 teaspoons peanut oil
1 cup sushi rice
One 8-ounce package tempeh, cut into 1/2-inch strips
1 teaspoon Chinese 5-spice powder
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 tablespoon crushed peanuts (or peanut oil)
1/4 head red cabbage, shredded (about 2 cups)
2 carrots, sliced diagonally into thin ovals
5 to 10 mushrooms, thinly sliced
One 4-ounce can sliced water chestnuts, drained

Steps:

Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with canola oil or wipe with peanut oil.
Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add 1 cup plus 1 tablespoon water, and stir to make an even layer.
Sprinkle the tempeh with the 5-spice powder and arrange on top of the rice.
In a small bowl, mix the soy sauce, hoisin sauce, and peanuts to make a teriyaki sauce. Spoon half the mixture over the tempeh.
Add the cabbage, carrots, mushrooms, and water chestnuts in layers. Pour the rest of the sauce over all.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Calories: 594
Protein: 37g
Carbohydrates: 110g
Fat: 11g
Cholesterol: 0
Sodium: 831mg
Fiber: 7g