Salads

Peanut And Lime Tempeh

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Peanut and Lime Tempeh

Feliz martes! Para el reto de las plantas fermentadas propuesto por @fermentovegano con @losmartesvegan he preparado tempeh con una salsa de maní y lima.

Tempeh is a traditional Indonesian soy product made from fermented soybeans. It is rich in protein, many vitamins and minerals and contains prebiotics. Good for bone and digestive health, reducing cholesterol and inflammation.

I baked sliced tempeh, marinade in a sweet peanut, lime and chilli sauce coated with sesame seeds and simply served on a bed of tamari soba noodles with beansprouts, edamame, coriander leaves and red chilli shavings.

300g tempeh
2 Tblsp crunchy peanut butter
3 Tblsp maple syrup
3 Tblsp tamari sauce
5 Tblsp lime juice
1 whole fresh chilli
1 clove garlic
2 tsp sesame oil
Fresh coriander leaves
Sesame seeds

Slice tempeh. Blend all other ingredients together apart from the coriander and seeds, then coat tempeh slices, scatter with coriander leaves. Cover and chill for at least 2 hours. Preheat oven to 180°C. Place well coated tempeh slices on a baking tray lined with parchment, sprinkle with sesame seeds and bake for 30min, turning once and basting with leftover sauce. Sprinkle with more coriander leaves and fresh chilli shavings. Serve with noodles, salads or stirfries.

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