Tempeh Satay and Asian Peanut Sauce

Recipe Ingredients

1/2 cup	46g / 1.6oz	Grated coconut
1/4 cup	59ml	Orange juice
1 teaspoon	5ml	Honey
1/4 cup	59ml	Tarmari
1/8 teaspoon	0.6ml	Cayenne pepper
4		Tempeh cutlets
		Asian Peanut Sauce
1/4 cup	49g / 1.7oz	Smooth peanut butter
3 tablespoons	45ml	Tamari
1 teaspoon	5ml	Mirin or sherry
1/2 teaspoon	2.5ml	Rice vinegar
1/8 teaspoon	0.6ml	Garlic powder
1 tablespoon	15ml	Honey
1 cup	237ml	Plain - nonfat yogurt
1/8 teaspoon	0.6ml	Cayenne pepper

Recipe Instructions

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 into 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 kabobs with marinade and sprinkle with remaining coconut.

Serve immediately with Asian Peanut Sauce.

Source:
The National Broiler Council

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.