Tempeh Satay & Asian Peanut Sauce
Yield
4 servingsPrep
25 minCook
15 minReady
40 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
coconut
grated |
*
|
| ¼ | cup |
orange juice
|
|
| 1 | teaspoon |
honey
|
|
| ¼ | cup |
soy sauce, tamari
|
*
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 4 | each |
tempeh
cutlets |
* |
| Asian peanut sauce | |||
| ¼ | cup |
peanut butter
smooth |
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 1 | teaspoon |
mirin (sweet seasoning)
|
*
|
| ½ | teaspoon |
rice vinegar
|
|
| ⅛ | teaspoon |
garlic powder
|
|
| 1 | tablespoon |
honey
|
|
| 1 | cup |
yogurt, non-fat
plain |
|
| ⅛ | teaspoon |
cayenne pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
coconut
grated |
*
|
| 59 | ml |
orange juice
|
|
| 5 | ml |
honey
|
|
| 59 | ml |
soy sauce, tamari
|
*
|
| 0.6 | ml |
cayenne pepper
|
|
| 4 | each |
tempeh
cutlets |
* |
| Asian peanut sauce | |||
| 59 | ml |
peanut butter
smooth |
|
| 45 | ml |
soy sauce, tamari
|
|
| 5 | ml |
mirin (sweet seasoning)
|
*
|
| 2.5 | ml |
rice vinegar
|
|
| 0.6 | ml |
garlic powder
|
|
| 15 | ml |
honey
|
|
| 237 | ml |
yogurt, non-fat
plain |
|
| 0.6 | ml |
cayenne pepper
|
|
Directions
To make marinade, purée 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.
