Introduction

This Teriyaki Tempeh with Peanut Dip is a flavorful vegan dish that combines the savory richness of teriyaki-glazed tempeh with a creamy, spicy peanut sauce. Perfect as a snack or appetizer, it offers a delightful balance of textures and tastes that will please both plant-based eaters and meat lovers alike.

The image shows six rectangular brown pieces of food on wooden sticks, each dipped halfway in white sesame seeds, arranged in a circle on a white round plate. The plate also holds two lime wedges on the upper left and lower right sides, and a textured white bowl with a yellow-orange sauce on the upper right side. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Make the peanut dipping sauce by mixing peanut butter, coconut milk, chilli flakes, soy sauce, lime juice (from half the lime), and a pinch of sugar in a bowl. Add a splash of water if the sauce is too thick. Season to taste and set aside. The sauce can be prepared up to a day in advance and kept refrigerated.

Step 2: Slice the tempeh into 16 even pieces. Heat olive oil in a large frying pan over medium heat. Fry the tempeh slices for about 3 minutes on each side until golden and heated through.

Step 3: Pour the teriyaki sauce into the pan with the tempeh. Turn the slices to coat them evenly and allow the sauce to bubble for 1-2 minutes until the tempeh is sticky and well glazed.

Step 4: Pour the toasted sesame seeds into a small cup. Carefully push a wooden skewer into each tempeh slice—not too far down—and dip one end of the tempeh into the sesame seeds to coat.

Step 5: Arrange the sesame-coated tempeh skewers on a serving platter. Serve alongside the peanut dipping sauce and lime wedges for squeezing over.

Tips & Variations

For extra flavor, marinate the tempeh in teriyaki sauce for 30 minutes before cooking. You can swap peanut butter for almond or cashew butter for a different nutty twist.

Adjust the chilli flakes to control the heat level in the dip. Adding fresh grated ginger to the sauce also adds brightness and depth.

If you don’t have wooden skewers, serve the tempeh slices without skewers as finger food.

FAQs

Can I use a different type of nut butter for the peanut dip?

Yes, almond or cashew butter works well as a substitute and will give a slightly different but delicious flavor to the dip.

Is tempeh gluten-free?

Tempeh itself is typically gluten-free as it is made from fermented soybeans, but always check the packaging for any added ingredients or flavorings, like teriyaki sauce, which may contain gluten.