Tempeh Satay with Peanut Dipping Sauce
Ingredients
The Tempeh Satay
-
1
stalk
lemongrass
-
2
pieces
shallots
-
2
cloves
garlic
-
1
piece
fresh ginger (about thumb size)
-
¼
cup
lime juice
-
2
tablespoons
soy sauce or tamari
-
1
tablespoon
grapeseed oil or any neutral flavor cooking oil
-
1
tablespoon
maple syrup or agave syrup
-
1
teaspoon
Asian chili paste or 1 Thai chili
-
1
teaspoon
ground coriander seed
-
1
8-ounce package
tempeh
-
1
small
red bell pepper
-
4-6
pieces
skewers
The Peanut Dipping Sauce
-
¼
cup
creamy natural peanut butter
-
2
tablespoons
lime juice
-
1
tablespoon
maple syrup or agave syrup
-
1 ½
teaspoons
soy sauce or tamari
-
1
teaspoon
fresh grated ginger
-
About 2
tablespoons
water
Instructions
- Soak wooden skewers in water for at least 30 minutes if using.
- Prepare the lemongrass by slicing it open and removing tough outer layers, then cut it into pieces.
- Blend lemongrass, shallots, garlic, ginger, lime juice, soy sauce, oil, agave, chili paste, and coriander in a food processor until smooth.
- Marinate tempeh cubes in the lemongrass marinade for at least 30 minutes.
- Skewer the marinated tempeh and red pepper pieces alternately onto skewers.
- Preheat the oven to 400°F and prepare a baking sheet with oil.
- Bake skewers for 12 minutes, turning halfway and brushing with reserved marinade.
- Switch to broil for about 3 minutes until lightly charred.
- For the peanut sauce, whisk together peanut butter, lime juice, agave, soy sauce, and ginger in a bowl, adding water to reach desired consistency.
Nutrition Facts (estimated)
Servings
2-4
Calories
395
Total fat
24g
Total carbohydrates
39g
Total protein
12g
Sodium
1414mg
Cholesterol
0mg
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