Tempeh Satay & Asian Peanut Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Grated coconut,
1/4 cup: Orange juice,
1 tsp: Honey,
1/4 cup: Tarmari,
1/8 tsp: Cayenne pepper,
4: Tempeh cutlets,
ASIAN PEANUT SAUCE
1/4 cup: Smooth peanut butter,
3 tbsp: Tamari,
1 tsp: Mirin or sherry,
1/2 tsp: Rice vinegar,
1/8 tsp: Garlic powder,
1 tbsp: Honey,
1 cup: Plain, nonfat yogurt
1/8 tsp: Cayenne pepper,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp