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Spicy and Delicious Thai-Inspired Tempeh

What you need: 

1/4 block (or more) tempeh (not flavoured)
cherry tomatoes
1/4 cup or more canned (or pureed) pumpkin
1/4 cup peanut sauce (not oil)
chili flakes
vegetable broth, I used Boathouse organic vegetable juice

What you do: 

Cut up the tempeh and all of the vegetables, although the cherry tomatoes can stay whole.
Put tempeh in deep pan with a splash of veggie broth on medium heat. You can cut up the other vegetables while the tempeh starts to cook.
Add vegetables to the pan. Mix it up so everything has broth touching it.
Add pumpkin, peanut sauce, and chili flakes. Mix it all well as it cooks on medium-high. Lower heat and let it simmer for as long as you can wait (about 5-10 minutes) and it starts to smell delightful.
Enjoy! This is one tasty dish.
I did not write amounts for the vegetables because that is not so important. In fact, if you were to swap the vegetables I am sure it would taste just as good. The key part is that the pumpkin is pureed because it then mixes with the peanut sauce to become a nice and thick sauce. Also, the chili flakes make it taste like spicy peanut sauce.
*Make sure if you buy canned pumpkin that it does not come pre-spiced as some are sold to be made into pies

Preparation Time: 
10 minutes
Cooking Time: 
Recipe Category: 


I made this last night and it was quite good. However, I don't eat peanut butter so I substituted a can of (light) coconut milk instead. I also left out the vegetable broth and added a much-needed bit of salt and soy sauce at the end and it was delicious. I used tons of spinach and carrots, cucumbers, and tomatoes and served it over some quinoa. I'd definitely make this again.


I made this a long time ago, and meant to review it then, i wonder why i didn't.... anyway it was really good, i remember i used totally different vegetables, just because that's what we had on hand, but i did include the canned pumpkin, which i thought was exciting... i think i may have changed a few other tings but it was fantastic...

i used a coconut-milk based peanut sauce that i made especially for this recipe... it was excellent as well :D

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