- 1 8 oz block of tempeh
- 2 tablespoons peanut butter
- 1 1/ 2 tablespoons hoisin sauce
- 2 teaspoons soy sauce
- 2 teaspoons lime juice
- 1/ 2 teaspoon ground ginger
- 1/ 2 teaspoon garlic powder
- 2 tablespoons water
Cut tempeh into triangles, strips, or cubes. To remove the bitterness, you can steam the tempeh first. This is optional and I find it unnecessary if you marinate the tempeh overnight.
Mix together remaining ingredients. Add extra water as needed to thin the sauce for marinating.
Place tempeh in a container or zip lock bag and pour marinade over. Mix the tempeh around so all sides get coated in sauce. Marinate for 2-3 hours or overnight.
AIR FRYER: Air-fry at 350°F for 10-12 minutes until golden brown and crispy. Brush on any remaining marinade and cook for another minute.
OVEN: Bake at 375°F for 25-30 minutes. Brush on any remaining marinade.