Peanut Glazed Tempeh Bowl

Peanut Glazed Tempeh Bowl is a bowl recipe ready in 30 min. It makes 4 servings, each 540 kcal with 25 g protein. Beginner level, 12 ingredients.

Adapted from a home cook's recipe and measured by Cookpath.

  • 30 mintotal
  • Beginnerlevel
  • 540kcal a serving
  • 25 gprotein
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Peanut Glazed Tempeh Bowl

What is Peanut Glazed Tempeh Bowl

Chopped tempeh coated in a peanut butter, chilli, lime and ginger glaze, stir-fried with mixed vegetables and served over quinoa.

More:Bowl recipes

How to make Peanut Glazed Tempeh Bowl

Tips from the cook

  • Chill the tempeh in the glaze for 15 minutes, so it soaks up the flavour.
  • Keep most of the glaze in the bowl while you brown the tempeh, so it does not burn in the pan.
  • Add a spoonful of water if the vegetables stick.
  • No quinoa? Rice works as a swap.
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Meal prep and storage

Keeps 3 days in the fridge and works cold or reheated for lunch.

Prep a few days

See this week’s meal prep plan on the blog, or plan your own week in the app.

Peanut Glazed Tempeh Bowl substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Chilli paste3 options
  • Hot sauce (thick Louisiana-style: mainly chillies, salt, vinegar) 1:1 by volume, to taste

    Thinner sauces such as Tabasco are not as good.

  • Tomato paste + a few dashes of hot sauce, or 1-2 tsp chilli powder or crushed red flakes 1:1

    Different flavour, texture matches.

  • Chilli powder or cayenne less, to taste

    No paste texture.

Peanut butter5 options
  • Sunflower seed butter 1:1; page says use interchangeably

    Stronger roasted taste.

  • Pumpkin seed butter 1:1
  • Tahini 1:1 in baking per page; bitterer

    Bitter for some.

    Still contains sesame.

  • Soy nut butter or chickpea butter 1:1

    Soy nut butter carries soy.

    Still contains soy.

  • Cashews (for whole peanuts) 1:1

    Still a nut.

    Still contains tree nuts.

Sesame oil2 options
  • Neutral oil (sunflower or rapeseed) 1:1

    Loses the toasted nutty flavour in dressings.

  • Peanut oil (not for peanut allergy) 1:1

    Still contains peanuts.

Tempeh2 options
  • Mushrooms, chickpeas or other beans 1:1 by volume

    Lacks tempeh's firm nutty bite.

  • Chickpea tofu (soy-free) 1:1

    Homemade; milder, not fermented.

Spring onions2 options
  • Chives 1:1 by volume, add at end

    Not cooked well.

  • Leek, thin use 1/2 as much (stronger)

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