Tempeh Satay & Asian Peanut Sauce Recipe

Step 1

To make marinade, puree 1/4 cup coconut with orange juice, honey, tamari and cayenne in a blender. Pour marinade into a shallow baking dish. Cut tempeh inot 3/4-inch cubes and add to marinade. Set aside 15 minutes. In a small bowl, blend together peanut sauce ingredients with a wire whisk. Refrigerate until serving time. Thread tempeh cubes onto bamboo skewers that have been soaked in water. Grill tempeh over medium-hot coals 3 to 5 minutes on each side. Brush shish kebabs with marinade and sprinkle with remaining coconut. Serve immediately with Asian Peanut Sauce.

Things You'll Need

  • 1/2c Grated coconut
  • 1/4c Orange juice
  • 1ts Honey
  • 1/4c Tarmari
  • 1/8ts Cayenne pepper
  • 4 Tempeh cutlets
---------ASIAN PEANUT SAUCE-------------
  • 1/4c Smooth peanut butter
  • 3tb Tamari
  • 1ts Mirin or sherry
  • 1/2ts Rice vinegar
  • 1/8ts Garlic powder
  • 1tb Honey
  • 1c Plain, nonfat yogurt
  • 1/8ts Cayenne pepper

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