Easy Rama-Style Tempeh

16 oz. tempeh

2 cups water, divided

1/2 cup natural peanut butter

4 Tbsp. tamari (or low-sodium soy sauce)

3 Tbsp. pure maple syrup

2 Tbsp. rice vinegar

1/2 tsp. garlic powder

1/2 tsp. ground ginger

1/4 tsp. ground black pepper

5 oz. fresh baby spinach leaves

Cooked rice, for serving

Crushed peanuts and/or sweet chili sauce, for serving (optional)

1. Cut tempeh into 1/2-inch cubes. Add to a large skillet or cast iron pan with 1 1/2 cups water, and bring to a boil. Simmer tempeh cubes for 5 minutes, uncovered.
2. Meanwhile, in a medium bowl or measuring cup, combine ingredients for peanut sauce: remaining 1/2 cup water, peanut butter, tamari, rice vinegar, maple syrup, garlic and ginger powders, black pepper, and sriracha (if using). Whisk to combine. (Tip: Microwave the 1/2 cup water for about 60 seconds before mixing in remaining sauce ingredients. The hot water helps incorporate the peanut butter.)
3. After tempeh has simmered 5 minutes, add peanut sauce mixture to the pan, and stir to incorporate and coat tempeh pieces. (Do not drain the water!) Return to a simmer, reduce heat to low, and stir in spinach leaves. Cover, and keep on low heat for 5 minutes to wilt spinach.
4. Serve rama-style tempeh over cooked white or brown rice, garnished with crushed peanuts and/or sweet chili sauce.