Can I make this recipe soy-free?

Yes. Use coconut aminos (which is soy-free by default) instead of tamari. Avoid any soy-containing tempeh brands; look for chickpea or sprouted grain alternatives if needed.

What's the best way to cook the tempeh?

Cut tempeh into bite-sized cubes or strips, then pan-fry in sesame oil until edges are golden and crispy (about 5-7 minutes per side), before tossing in the sauce.

How long does this keep?

Store covered in the refrigerator for up to 4 days. Reheat gently in a pan or microwave, adding a splash of water or lime juice to loosen the sauce if needed.

Can I skip the sesame oil?

Yes. Omit it and increase lime juice, coconut aminos, and maple syrup slightly to balance acidity and sweetness, then air-fry or bake the tempeh at 400°F for 15-20 minutes.

What butter alternatives work best?

Almond, cashew, or sunflower butter all work well and won't change the flavor profile significantly. Use the same 2 Tbsp amount.

Peanut & Lemongrass Tempeh Satay (Gluten-Free)

Name: Peanut & Lemongrass Tempeh Satay (Gluten-Free)
Prep time: 24 h
Cook time: 50 min
Total time: 24 h 50 min
Yield: 4 servings
Cuisine: Gluten-Free
Ingredients: 8 ounces tempeh (we like Tofurky brand // ensure gluten-free friendly if needed // ensure grain-free if needed // opt for soy-free if needed); 2 tsp chili garlic sauce ((or bird's-eye chilies or red pepper flake to taste)); 1 Tbsp sesame oil ((if avoiding oil, omit and add a bit more lime, coconut aminos, + maple syrup)); 2 Tbsp salted creamy peanut butter ((or almond, cashew, or sunflower butter)); 6 Tbsp coconut aminos ((or sub gluten-free tamari* (which contains soy))); 3 Tbsp lime juice; 2 Tbsp maple syrup ((plus more to taste)); 2 tsp fresh turmeric* ((optional) ); 4 cloves garlic ((peeled)); 1 Pinch sea salt; 1 stalk lemongrass ((ends removed, chopped into thirds)); Fresh cilantro; Peanut Sauce; Butter lettuce cups or salads; Noodle Bowls; Sriracha or chili garlic sauce

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Peanut & Lemongrass Tempeh Satay (Gluten-Free) | CookOS

Ingredients

8 ounces tempeh (we like Tofurky brand // ensure gluten-free friendly if needed // ensure grain-free if needed // opt for soy-free if needed)
2 tsp chili garlic sauce ((or bird's-eye chilies or red pepper flake to taste))
1 Tbsp sesame oil ((if avoiding oil, omit and add a bit more lime, coconut aminos, + maple syrup))
2 Tbsp salted creamy peanut butter ((or almond, cashew, or sunflower butter))
6 Tbsp coconut aminos ((or sub gluten-free tamari* (which contains soy)))
3 Tbsp lime juice
2 Tbsp maple syrup ((plus more to taste))
2 tsp fresh turmeric* ((optional) )optional
4 cloves garlic ((peeled))
1 Pinch sea salt
1 stalk lemongrass ((ends removed, chopped into thirds))
Fresh cilantro
Peanut Sauce
Butter lettuce cups or salads
Noodle Bowls
Sriracha or chili garlic sauce

16 Ingredients

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Instructions

1
To reduce bitterness in the tempeh, add to rimmed skillet or saucepan filled with 1 inch of water and bring to a low boil over medium heat. Steam tempeh (uncovered) for a total of 10-12 minutes, flipping once at the halfway point.
2
Rinse, pat dry, and cut into bite-size pieces. I prefer slicing the tempeh in half lengthwise then cutting into triangles or rectangles. Keep in mind they need to be thick and large enough to add to skewers (if using). Set aside.
3
Make marinade by adding all ingredients (chili garlic sauce, sesame oil, peanut butter, coconut aminos, lime juice, maple syrup, turmeric (optional), garlic, salt, and lemongrass) to a food processor. Blend until thoroughly combined.
4
Taste and adjust flavor as needed, adding more chili for heat, maple syrup for sweetness, lime juice for acidity, or coconut aminos or salt for saltiness. Don't be shy - you want this extremely flavorful!
5
Add the sliced tempeh to the marinade and toss to coat. Then cover and refrigerate for at least 2 hours, preferably 24 hours. I found that 24 hours infused the most flavor! While marinating, toss/stir occasionally to ensure even coating. It's best if the tempeh is marinated in a bag or a shallow dish to ensure all pieces are submerged in the marinade.
6
Once marinated, preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper or a baking mat. Carefully add tempeh to grill/oven-safe skewers and arrange on your baking sheet. Reserve any leftover marinade to brush/serve with the tempeh once baked. (If skipping skewers, proceed to step 8 by placing tempeh directly on baking sheet unskewered.)
7
Heat a grill or grill pan until very hot and brush surface with sesame or coconut oil to help prevent sticking. Once hot, add the skewers of tempeh and cook on both sides for about 4 minutes or until grill marks appear.
8
Place skewers back on baking sheet. Drizzle them with a bit more coconut aminos and leftover marinade for extra flavor. Optional but recommended!
9
Bake for 20-30 minutes at 375 F (190 C) or until deep golden brown, flipping once at the halfway point for even cooking. Remove from oven and brush/coat with any remaining marinade (see photo).
10
This tempeh is delicious on its own or with leftover marinade or peanut sauce. It’s perfect for adding to Asian-inspired dishes like lettuce cups, spring rolls, salads, and noodle dishes! Store leftovers covered in the refrigerator up to 3 days, or in the freezer up to 1 month.