How To make Tempeh Satay & Asian Peanut Sauce
1/2 c Grated coconut
1/4 c Orange juice
1 ts Honey
1/4 c Tarmari
1/8 ts Cayenne pepper
4 Tempeh cutlets
ASIAN PEANUT SAUCE:
1/4 c Smooth peanut butter
3 tb Tamari
1 ts Mirin or sherry
1/2 ts Rice vinegar
1/8 ts Garlic powder
1 tb Honey
1 c Plain, nonfat yogurt
1/8 ts Cayenne pepper
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.
How To make Tempeh Satay & Asian Peanut Sauce's Videos
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Served with magnificent peanut sauce.
*All recipes in this series are from the splendid green cuisine restaurant cookbook*
Tempeh |Tem-pay|
noun
An Indonesian food made from fermented soybeans.
Tempeh Satay
1 package Simply Soybean or Indonesian Tempeh
3 Tbsp peanut butter
¼ cup dark sugar
¼ cup soy sauce
1 Tbsp yellow curry paste
½ cup water
½ cup coconut milk.
Begin by soaking the skewers in water. Combine seasonings, coconut milk and water together. Simmer for 5 minutes until it makes a smooth sauce. Cut tempeh into 8 pieces and skewer them on bamboo skewers, smother in sauce and bake at 350F for 30 minutes, flipping halfway. Serve with leftover sauce as a dip.
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Tempeh with Vegetables and Peanut sauce
Are you always being asked where do you get your protein? Well I have the food for you.
Hi there lovelies, its Eleanor from no nonsense vegetarian cooking and today I’m cooking tempeh
The secret of tempeh is slicing it thinly and deep frying. Slice down the middle and then into cubes or triangles and I actually sliced it down the middle again to get it really really thin behind the scenes.
Heat up your oil, for deep or semi deep frying, it likes to splatter so use protection! Cook in 2 batches for even cooking. Turn after about 5 mins and when both sides are cooked, drain the tempeh on paper towels.
Now the tempeh cooked, let’s start the peanut sauce. Add 1/2 can coconut milk, 2 big spoons of peanut butter, 1 tablespoon of sweet chilli sauce, soy sauce and sweet soy sauce to a saucepan and stir until bubbly.
I hope you chopped your veggies. I used shallots, garlic, a red capsicum and broccoli that should have been used a week ago. But of course, you can use fresh veggies.
I like my veggies soft, so I always steam my broccoli before adding to any kind of stir fry.
I’m like, raw or cooked but not in between kine of veg eater.
Tip out some oil from the tempeh frypan and now fry the shallots, garlic and capsicum for a few minutes, add the broccoli and tempeh and stir. Add a bit of water if its too dry.
Serve with rice.
Yum.
Btw did you know that tempeh is the highest form of plant based protein.
If you haven’t been game to try tempeh before, give it a go. You might like it!
The peanut sauce is a favourite in my house so you may want to use double for a bigger batch!
This recipe feeds 3 comfortably
Thats all for this week.
Remember to like and subscribe and see you next week for another delicious meal.
This is Eleanor from no nonsense vegetarian cooking.
Bye now.
Ingredients stir fry:
1 packet tempeh, thinly cut and fry seperate first
3 shallots
1 red capsicum
2 cloves garlic
2 heads broccoli
Peanut sauce
1/2 can coconut milk
2 big spoons peanut butter
1 table spoon sweet chilli sauce, soy sauce and sweet soy sauce
Add all ingredients in a pan and stir until bubbly.
Not fancy but delicious ????