Teriyaki tempeh with peanut dip

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

  • Prep:15 mins
    Cook:10 mins
  • Easy

Nutrition per serving

  • kcal 87
  • fat 5g
  • saturates 2g
  • carbs 6g
  • sugars 5g
  • fibre 1g
  • protein 4g
  • salt 0.8g


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


  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.

  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.

  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.

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