Tempeh satay and asian peanut sauce

4 servings

Ingredients

Quantity Ingredient
½ cup Grated coconut
¼ cup Orange juice
1 teaspoon Honey
¼ cup Tarmari
⅛ teaspoon Cayenne pepper
4 Tempeh cutlets
¼ cup Smooth peanut butter
3 tablespoons Tamari
1 teaspoon Mirin or sherry
½ teaspoon Rice vinegar
⅛ teaspoon Garlic powder
1 tablespoon Honey
1 cup Plain, nonfat yogurt
⅛ teaspoon Cayenne pepper

Directions

ASIAN PEANUT SAUCE

To make marinade, puree ¼ cup coconut with orange juice, honey, tamari and cayenne in a blender. Pour marinade into a shallow baking dish. Cut tempeh inot ¾-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.

Related recipes