Peanut and Tempeh Tacos

I made this recipe a lot this year, so I think it deserves a spot on the site. This one uses Thai flavors with the peanut sauce as well as Mexican cuisine with the perfect vessel for a meal: the taco. This is not authentic in any way shape or form since I have never experienced these cuisines first hand, but this recipe takes a lot of vegetables and makes them delicious and easy to consume. Let me know what you think of this one.


For the filling

  • 3 cloves garlic, minced
  • 1 thumb ginger, minced
  • 2 Tbsp. soy sauce
  • 2 tsp. seasoned rice vinegar
  • 1 Tbsp. garlic chili paste
  • ½ tsp. toasted sesame oil
  • 2 Tbsp. chunky peanut butter
  • ¼ red onion, sliced
  • ½ bulb fennel, sliced (optional)
  • ½ red pepper, sliced
  • ¼ cabbage, sliced
  • 1 block tempeh, sliced

For the assembly

  • 3-4 tortillas (corn or flour works)
  • ½ avocado, sliced
  • Kimchi or sauerkraut (garnish)
  • Sesame seeds (garnish)


  1. In a small bowl, combine garlic, ginger, soy sauce, vinegar, chili paste, and sesame oil
  2. Stir until incorporated and set aside
  3. Heat a pan on the stove over low-medium heat
  4. Add onion, fennel, and pepper to the pan and let the vegetables cook for 2-3 minutes
  5. Add the garlic and ginger mixture and stir to combine
  6. Once vegetables are soft, add cabbage and let wilt
  7. Add tempeh slices and peanut butter (add some water to peanut butter if it is difficult to mix before combining with the rest of the ingredients)
  8. Stir until mixture is homogeneous
  9. Assemble tacos by heating tortillas in separate pan on stove
  10. Once pliable, add tempeh filling to each taco
  11. Slice avocado and place on top of tacos
  12. Garnish with fermented cabbage and sesame seeds
  13. Serve and enjoy

1 thought on “Peanut and Tempeh Tacos”

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