Tempeh Satay & Asian Peanut Sauce

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.