Peanut butter Tempeh + Plantain Fries
Estimated Time: 1 hour
Prep Time: 10 minutes
1/2 packet tempeh
1/2 tbsp peanut butter
1.5 tbsp soy sauce
1 tbsp coconut nectar
1/4 tsp onion powder
1/4 tsp turmeric
2 tbsp olive oil
Desired amount of salt(I used less than 1/4 tsp)
You can sub soy sauce for coconut aminos if staying away from soy, and tamari if gluten free.
Garlic powder instead of onion powder
Agave or maple syrup instead of coconut nectar
This is some home made tempeh, so sizes may vary if using store bought. I estimated this is about equivalent to a whole packet of tempeh. We will be using half, but you’re welcome to multiply recipe by two and use all of it.
We will need a container that will fit the cut up tempeh while it marinates.
Cut tempeh into evenly sized pieces
Here are the ingredients we will be marinating the tempeh in
Mix 1/2 tbsp peanut butter, 1.5 tbsp soy sauce, 1/4 tsp turmeric, 1/4 tsp onion powder and 1 tbsp of coconut nectar in the bowl we will use for marinating
Now add tempeh and marinate for atleast 30 minutes, preheat oven to 350 so it can be ready when the tempeh is done.
Place tempeh on a sprayed baking sheet. I use aluminum because it is easy clean up.
If making the plantain fries,
1. First microwave plantain for about 2 minutes in order to get the plantain fries crispy quicker, and also easier to peel.
2. Cut down the plantain till the end, just tracing the skin in order to peel open.
3. I cut the plantain in half and then proceeded to cut into fry like shapes.
4. After, I put the plantain into the same bowl where the tempeh marinated in order for it to soak up some of the flavor from the tempeh sauce. Then I added in the olive oil and salt.
Bake for 20-25 minutes or until satisfactory.
I paired my tempeh and plantain fries with lentils, another alternative would be rice or just on its own!