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A serving plate with teriyaki tempeh and peanut dip

Teriyaki tempeh with peanut dip

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 16

Make these tasty teriyaki tempeh canapés ahead of a party and rewarm them in the oven when your guests arrive. Serve with our moreish peanut dipping sauce

  • Vegan
  • Vegetarian
Nutrition: Per serving


For the tempeh

  • 200g pack tempeh
  • 1 tbsp olive oil
  • 150ml teriyaki sauce
  • 40g white sesame seeds , toasted

For the peanut dipping sauce

  • 30g peanut butter
  • 100ml coconut milk
  • 1 tsp chilli flakes
  • 1 tsp soy sauce , or tamari
  • 1 lime , ½ juiced, ½ cut into wedges to serve
  • pinch of sugar


  • STEP 1

    First, make the dipping sauce. Mix all the ingredients except for the lime wedges, adding a splash of water to loosen if it is too thick. Season and set aside. Can be made up to a day in advance and kept in the fridge.

  • STEP 2

    Cut the tempeh into 16 slices. Heat the oil in a large frying pan over a medium heat. Fry the slices of tempeh for around 3 mins each side. Add the teriyaki sauce to the pan, and turn the slices to coat them. Let it bubble away for 1-2 mins – you’re looking for the tempeh to be well covered and sticky.

  • STEP 3

    Tip the sesame seeds into a cup. Take the sticky slices of tempeh and push a wooden skewer into each (don’t push them down too far). Dip one end of the tempeh into the sesame seeds, then transfer to a serving platter with the dipping sauce in a bowl and the lime wedges on the side.

Recipe from Good Food Vegetarian Christmas, November 2017

Goes well with


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A star rating of 3.8 out of 5.4 ratings

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