Steam tempeh for 10-12 minutes to remove bitterness and open the pores of the protein
Whisk or blend together peanut butter, tamari, brown miso, maple syrup, French mustard, coconut milk, minced garlic, garlic powder, grated ginger, dried chili flakes, smoked paprika, lime juice, and desert salt
Submerge steamed tempeh in the marinade for 3 hours or overnight
Bake at 190°C for 20-25 minutes until sticky and edges are crisp
Garnish with cilantro, toasted sesame seeds, and fresh lime zest before serving
