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Spicy Peanut Butter Tempeh

What you need: 

oil, as needed
1 (12 ounce) package tempeh, cubed
1-2 cloves garlic, diced
1/2 cup creamy peanut butter
1/2 (14 ounce) can coconut milk
1 teaspoon curry powder
1 teaspoon chipotle pepper powder or chili powder
2 teaspoons cumin
1 teaspoon turmeric
2-3 squirts Bragg's liquid aminos
cooked rice, to serve

What you do: 

1. Fry the tempeh with some oil, making it golden brown, adding the garlic towards the end of the fry.
2. While the fry is going on, mix the peanut butter, coconut milk, spices, and Bragg's in a separate bowl.
3. When the tempeh is fried the way you want it, turn off the burner and add the peanut butter sauce and stir so that all of the tempeh is coated.
4. Serve it over the rice right away, or wait a few minutes while the sauce heats up more and thickens. If you let it sit this way, the sauce will stick to the tempeh better.
Serve with a flourish and enjoy!

Preparation Time: 
30 to 40 minutes
Cooking Time: 
Servings: 
2 to 3
Recipe Category: 

SO HOW'D IT GO?

Braggs is like a healthy soy sauce only I find it to be alot milder than most.  You'd probably be fine to omit it as I'm not sure what it adds other than a bit of salty-ness??  Or if you've got soy use about 1/2tsp?? 

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Really want to make this recipe! What's Braggs? Are there any substitutes? What does it add? What's so sad about my pantry is I have no idea what there is in there most days, so I may or maynot have if I had a better idea about what it is. Thanks!

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Living-notice that you turn the heat off before you add the sauce.  Camillus is right in that if you overheat the sauce it will separate.  You JUST want to heat it to temp using the warmth from the tempeh and pan. 

I just wanted to add that I just made this and it turned out delice.  Just the right consistency but a bit too much sauce for my liking so I saved some for a tofu dish or heck even carrots dipped in that would be great!!  I think I might try chunky peanut butter next time.  Oh and I didn't have any curry so I added a little more of the other spices and a tsp coriander.

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Back again - but this time with good news. I made this again and it turned out great :)

I used 1/4 of a can of coconut milk, and I added water + soymilk to make it more runny. Used about 3-4 tsp of cumin and added in some black pepper. Finally I succeeded in making something with coconut milk and not having it backfire on me! There is left over sauce which I am planning to cook with tofu tomorrow night :)

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Waaaayyy too much coconut milk for me, I even added heaps more peanut butter to help 'mask' it :( I dont really like coconut milk - the smell alone when cooked makes me heave :( Though I can tolerate small amounts "hidden" into food. Next time I make this I am going to use 1/3 of the coconut milk - I'd really like to give this satay-ish style tempeh a go again though because I NEED new ways to cook tempeh :D

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Camillus made this recipe for me and I thought it was fantastic!  When I make it for myself I will make it less spicy, but I really liked the way the coconut and peanut butter tasted with the spices.  I love tempeh, but the sauce pretty much dominates the tempeh, so you should try it even if you aren't a huge tempeh fan.  It's excellent!  ;)b

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What did I do wrong??  The sauce ended up a thick paste...and all the turmeric (yellow) tinted oil separated out from it...I even tried thinning it out a little like some of the other reviewers suggested.  I really wanted to like this...it sounded so good.

Hmm, I've never had the oil or turmeric separate out like that, though I've had it end up pasty before when I let the sauce heat up too much.

Maybe that was it...it was a while ago that I made it, but I do recall getting sidetracked and turning back to see the pan with the sauce simmering away.  I had a similar problem with another PB/coconut milk combo recipe out of VegNews-so I guess that's the trick.  I'll definitely try it again-the combo and the good reviews make it so I can't give up! ;)  Thanks Camillus!

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What did I do wrong??  The sauce ended up a thick paste...and all the turmeric (yellow) tinted oil separated out from it...I even tried thinning it out a little like some of the other reviewers suggested.  I really wanted to like this...it sounded so good.

Hmm, I've never had the oil or turmeric separate out like that, though I've had it end up pasty before when I let the sauce heat up too much.

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What did I do wrong??  The sauce ended up a thick paste...and all the turmeric (yellow) tinted oil separated out from it...I even tried thinning it out a little like some of the other reviewers suggested.  I really wanted to like this...it sounded so good.

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Very yummy!!  Nice and aromatic!  thanx

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