Thai Peanut Tempeh

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  • ½ cup San-J Thai Peanut Sauce (divided)
  • 4 Tablespoons toasted sesame oil (divided)
  • ¼ cup water
  • 8 ounces tempeh
  • 8 ounces linguine
  • 1 cup snow peas
  • ½ cup sliced mushrooms
  • peanuts, chopped (optional)


Servings: 6

Combine ¼ cup San-J Thai Peanut Sauce, 2 tablespoons toasted sesame oil and water. Cube tempeh and marinate in Thai Peanut mixture. 

Cook linguine according to package directions. Meanwhile, sauté mushrooms and snow peas in a large skillet. 

Add tempeh, drained linguine, remaining ¼ cup Thai Peanut Sauce and 2 tablespoons sesame oil to the skillet and toss to combine. 

Top with chopped peanuts if desired.


Product Used

Thai Peanut Sauce

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