Tempeh Satay with Peanut Dipping Sauce
User Reviews
5
3 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
15 mins
-
Total Time
55 mins
-
Servings
2 -4 servings
-
Calories
395 kcal
-
Course
Main Course
Tempeh Satay with Peanut Dipping Sauce
Report
Cubes of tempeh are soaked in a ginger-lemongrass marinade and skewered with red bell peppers in this flavor-packed vegetarian satay.
Share:
Ingredients
For the Tempeh Satay:
- 1 lemongrass 4-inch stalk
- 2 shallot peeled
- 2 garlic peeled, cloves
- 1 ginger 2-inch piece, peeled, about thumb size, fresh
- 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 stemmed and seeded (optional, or 1 Thai chili
- 1 teaspoon coriander seed ground
- 1 tempeh 8-ounce package, cut into 1-inch cubes
- 1 bell pepper cut into 1-inch pieces, small red
- 4-6 skewers
For the Peanut Dipping Sauce:
- ¼ cup peanut butter creamy natural
- 2 tablespoons lime juice
- 1 tablespoon maple syrup or agave syrup
- 1 ½ teaspoons soy sauce or tamari
- 1 teaspoon ginger fresh grated
- water about 2 tablespoons
Instructions
To Make the Tempeh Satay:
- If you're using wooden skewers, place them in a shallow dish and cover with water for at least 30 minutes.
- Slice the lemongrass stalk open lengthwise and remove the tough outer layers, retaining the light colored inner stalk. Cut the inner stalk into 1-inch pieces and place it in a food processor bowl with the shallots, garlic, ginger, lime juice, soy sauce or tamari, oil, agave or maple syrup, chili paste or Thai chili and coriander. Blend to a relatively smooth consistency (some small chunks will remain).
- Place the tempeh cubes in a shallow dish. Pour the lemongrass marinade over the tempeh and toss to coat. Marinate for at least 30 minutes at room temperature, or in the refrigerator for up to 12 hours, tossing occasionally to distribute marinade.
- Skewer the tempeh cubes, alternating with red pepper pieces, placing 5-7 pieces of each on a skewer. Reserve any excess marinade.
- Preheat oven to 400ºF and lightly coat a baking sheet with oil. Arrange the skewers on the baking sheet and bake for 12 minutes, turning about half way through and brushing with reserved marinade. After 12 minutes, switch the to broil and move the baking sheet to a location under broiler. Broil for about 3 minutes, watching closely to prevent burning, until the tempeh and peppers are lightly charred in spots.
To Make the Peanut Dipping Sauce:
- Whisk the peanut butter, lime juice, agave or maple syrup, soy sauce or tamari and ginger together in a small bowl. Add water, a bit at a time, until the desired consistency is reached.
Notes
- The tempeh satay can also be cooked on an indoor or outdoor grill. Oil the grill lightly and cook over medium-high heat for 8-10 minutes, until lightly charred, flipping halfway through.
Nutrition Information
Show Details
Calories
395kcal
(20%)
Carbohydrates
39g
(13%)
Protein
12g
(24%)
Fat
24g
(37%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
10g
(59%)
Monounsaturated Fat
9g
(45%)
Sodium
1414mg
(59%)
Potassium
593mg
(13%)
Fiber
5g
(20%)
Sugar
23g
(46%)
Vitamin A
1892IU
(38%)
Vitamin C
93mg
(103%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2-4 servings
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 39g | 13% |
| Protein | 12g | 24% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 1414mg | 59% |
| Potassium | 593mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 23g | 46% |
| Vitamin A | 1892IU | 38% |
| Vitamin C | 93mg | 103% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
