Creamy Satay Tempeh Recipe
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Jump to RecipeThis satay tempeh recipe is a bright, creamy recipe loaded with vegetables and high protein plant-based ingredients. This satay dish features a sweet & tangy peanut coconut sauce, which is perfect for serving over rice, quinoa, or noodles.
An easy dinner that is ready in 30 minutes, this satay tempeh is a delicious meatless dinner idea. I love serving this with a simple salad, which makes a great high-protein dinner.

This is a recipe that our family cooked for us when we were out visiting in Calgary, Alberta! It was so unbelievably delicious that I got the recipe, and had to recreate it at home.
Tempeh is a pressed fermented block of soybeans or grains, which has a great nutty flavor. I get mine at Trader Joe’s or Whole Foods, and much like tofu is a super versatile protein.
I start by lightly browning the tempeh in olive oil, cooking some vegetables, and building a creamy satay sauce with bright fresh flavors. This was an instant hit for us, and is going immediately into our monthly dinner rotation.
This Satay Tempeh Recipe Is
- Bright
- Fresh
- Creamy
- Nutty
- Savory
- Citrusy
- Loaded with Vegetables
- High in Protein, Vegan, and can easily be Gluten Free
How Do You Make Satay Sauce?
Satay sauce is a creamy peanut sauce which originates from Indonesia. It can be used as a marinade or a sauce to simmer protein and vegetables in (like in this dish).
It’s often served with skewers of meat but I like to make a vegan sauce with tempeh instead. Satay is made from peanuts, which pairs nicely with a creamy and salty elements (coconut milk and soy sauce) that you get from this dish.
What’s In Tempeh with Peanut Satay Sauce?
- Tempeh – a high protein ingredient made with pressed and fermented soybeans.
- Peanut Butter: to give the sauce a peanutty creamy flavor. Like my peanuts, I only use unsalted peanut butter to keep the sodium content down. You can always add salt in, but it’s impossible to take out.
- Soy Sauce or Liquid Aminos – Liquid aminos have a fraction of the sodium, but still a ton of the great flavor of soy sauce. We always keep a few bottles of this in our pantry! It gives a great umami flavor to this dish, with a reduced amount of sodium.
- Lime Juice
- Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. It makes this dish super rich and creamy without any dairy.
- Brown Sugar
- Sriracha, or other chili hot sauce.
- Olive Oil
- Vegetables of Choice – this recipe calls for 2 cups of vegetables, any ones you love! I used bell peppers, onions, and kale in mine – but you can add broccoli, cauliflower, or snap peas – any you prefer! I like a frozen stir fry mix, which we use often for curries and would be fantastic in this recipe.
- Grain for serving – I used brown rice, but you can also use quinoa or white rice, or even noodles!
How Do I Make Satay Tempeh?
- In a large pot over medium heat, mix the peanut butter and water together, and stir well to combine.
- Add the soy sauce/liquid aminos, garlic, lime juice, coconut milk, brown sugar, and sriracha. Bring to a low simmer, and cook, covered, for 15 minutes then remove from heat.
- In a separate large pan, heat the tablespoon of olive oil over medium heat, and add in the diced tempeh. Cook for 6-7 minutes until the edges get crispy. Add in the chopped vegetables, and continue to sauté for 7 to 8 more minutes until vegetables are tender.
- Add the tempeh and vegetables to the pot with the satay sauce. Heat over medium heat until hot and bubbling.
- Serve over cooked rice or grain and enjoy!
Flavorful Plant-Based Dinners You’ll Love
- Pinto Bean Soup Recipe
- Red Lentil Soup with Coconut Milk
- Chickpea Chicken Salad Recipe
- Tofu Shawarma Recipe
- Instant Pot Navy Bean Soup Recipe
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Learn new ways to cook with seasonal produce! Our new book One Ingredient, Five Ways has delicious plant-based recipes for every season.
Creamy Satay Tempeh
Equipment
- Large Pot
- Large Pan
Ingredients
- 2 cups peanut butter
- 2 cups water
- 1/3 cup soy sauce or liquid aminos
- 2 limes juiced
- 14 ounces coconut milk full fat
- 2 tablespoons brown sugar
- 1 tablespoon sriracha
- 1 tablespoon extra virgin olive oil
- 8 ounces tempeh 1 package
- 4 cups chopped vegetables of choice I used onion, bell pepper, and kale
- 4 cups cooked rice or other grain of choice like quinoa
- 1/2 bunch cilantro chopped
Instructions
- In a large pot over medium heat, mix the peanut butter and water together, and stir well to combine.
- Add the soy sauce, lime juice, coconut milk, brown sugar, and sriracha. Bring to a low simmer, and cook, covered, for 15 minutes then remove from heat.
- In a separate large pan, heat the tablespoon of olive oil over medium heat, and add in the diced tempeh. Cook for 6-7 minutes until the edges get crispy. Add in the chopped vegetables, and continue to sauté for 7 to 8 more minutes until vegetables are tender.
- Add the tempeh and vegetables to the pot with the satay sauce. Heat over medium heat until hot and bubbling.
- Serve over cooked rice or grain and enjoy! Garnish with the fresh cilantro.
Nutrition
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A new dish for me but so exotic and tasty