Name: PEANUT BUTTER & MISO GLAZED TEMPEH
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 Pack soy marinated tempeh or the plain block-cubed, i used Tiba Tempeh; 1.5 tbsp Smooth peanut butter, i used manilife; ½ tbsp Red or brown miso; ½ tsp Tamari or coconut aminos (only if using plain tempeh); ½ tsp Garlic, minced; ½ tsp Ginger, minced; 1 tsp Maple syrup; 2 Medium carrots, thinly sliced or grated; 1 cup Red cabbage, thinly sliced; ½ Red pepper, thinly sliced; ½ Yellow pepper, thinly sliced; 4 Spring onions, thinly sliced; Handful of freshly cooked edame beans or use tinned.; Handful of chopped roasted peanuts; 4 tbsp Coconut milk; 1 tbsp Smooth peanut butter; 1 tsp Tamari or coconut aminos; 1 tsp Lime juice; ¼ tsp Garlic, minced; ¼ tsp Ginger, minced; 2 tsp Fresh coriander

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PEANUT BUTTER & MISO TEMPEH

gluten free, Lunch, Mains, VEGAN
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