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2 to 4
Easy
40 min
By Matt Frazier and Stepfanie Romine
Published 2021
Rosetta’s Kitchen in Asheville makes a peanut butter tofu that’s delightful; however, it’s cooked in oil before getting slathered in sauce, so it’s not exactly ideal training fuel (but what a postrace feast it is!). Through quite a bit of trial and error, we created this lightened-up, slightly spicy tempeh version. Lightly steaming the tempeh reduces its bitterness. This dish is excellent with our Korean Tahini BBQ Sauce. Serve over mashed potatoes and ste