Peanut & Lemongrass Tempeh Satay
Ingredients
The tempeh
The sauce
-
2
teaspoons
chili garlic sauce
-
1
tablespoon
sesame oil
-
2
tablespoons
salted creamy peanut butter
-
6
tablespoons
coconut aminos
-
3
tablespoons
lime juice
-
2
tablespoons
maple syrup
-
2
teaspoons
fresh turmeric
-
4
cloves
garlic
-
1
pinch
sea salt
-
1
stalk
lemongrass
For serving (optional)
-
fresh cilantro
-
peanut sauce
-
butter lettuce cups or salads
-
noodle bowls
-
sriracha or chili garlic sauce
Instructions
- Steam the tempeh in water for 10-12 minutes to reduce bitterness, then cut into bite-sized pieces.
- Blend all sauce ingredients in a food processor until well combined.
- Adjust the sauce flavor to taste, adding more chili, maple syrup, lime juice, or coconut aminos as needed.
- Marinate the sliced tempeh in the sauce for at least 2 hours, preferably 24 hours, stirring occasionally.
- Preheat the oven to 375°F (190°C) and prepare a baking sheet.
- If using skewers, thread the marinated tempeh onto them and place on the baking sheet.
- Grill the skewers on a hot grill or grill pan for about 4 minutes on each side until grill marks appear.
- Bake the tempeh in the oven for 20-30 minutes, flipping halfway through, until golden brown.
- Serve with any remaining marinade or peanut sauce, and enjoy in salads, noodle bowls, or on their own.
Nutrition Facts (estimated)
Servings
4
Calories
255
Total fat
15.5g
Total carbohydrates
18g
Total protein
14.3g
Sodium
298mg
Cholesterol
0mg
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