Peanut Butter Baked Tempeh

Serves: 2 Prep: 2_hours Prep: 2_mins Cook: 30_mins


Double up on your protein intake with our Peanut Butter Baked Tempeh recipe. What's more you can have this meal on the table in under 30 minutes.

Tempeh is a traditional Indonesian food made from fermented whole soya beans.  Our plain Tempeh has no other added ingredients and is perfect for marinating and using as a meat alternative, just like in this recipe.

Both our Organic Peanut Butter and Tempeh come in handy reusable glass jars. Perfect for those trying to use less plastic.



8 Ounces Biona Organic Tempeh

For the Sauce:

1 whole fresh or dried bird's eye chilli or chilli flakes

1 1/2 tbsp sesame oil

2 tbsp Biona Organic Peanut Butter

2 tbsp Biona Organic Tamari

2 tbsp Lime Juice

3 tbsp Biona Organic Agave Maple Syrup


  1. Cut the tempeh into small pieces and set aside.
  2. Make the marinade by adding chili, sesame oil, peanut butter, tamari, lime juice, and agave syrup. Whisk to combine. Taste and adjust flavor as needed, adding more crushed chili for heat, maple syrup for sweetness, lime juice for acidity, or tamari for saltiness.
  3. Add the sliced tempeh to the marinade and toss to coat. Then cover and refrigerate for at least 2 hours, preferably 24 hours. While marinating, toss/stir occasionally to ensure even coating.
  4. Once marinated, preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Add tempeh and reserve any leftover marinade to brush/coat the tempeh once baked.
  5. Bake for 22-30 minutes or until caramelized and deep golden brown. Remove from oven and brush/coat with any remaining marinade.
  6. Try adding to Asian-inspired dishes like spring rolls, salads, and noodles.

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