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Tempeh Satay with Peanut Dipping Sauce

Cubes of tempeh are soaked in a ginger-lemongrass marinade and skewered with red bell peppers in this flavor-packed vegetarian satay.

Prep Time
40 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 2 -4 servings
Calories: 395 kcal
Course: Main Course
Cuisine: Asian , American

Ingredients

For the Tempeh Satay:
  • 1 4-inch lemongrass stalk
  • 2 shallots peeled
  • 2 garlic cloves peeled
  • 1 2-inch piece of fresh ginger (about thumb size), peeled
  • 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 stemmed and seeded (optional)
  • 1 teaspoon ground coriander seed
  • 1 8-ounce package tempeh, cut into 1-inch cubes
  • 1 small red bell pepper cut into 1-inch pieces
  • 4-6 skewers
For 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

To Make the Tempeh Satay:
    Cup of Yum
  1. If you're using wooden skewers, place them in a shallow dish and cover with water for at least 30 minutes.
  2. 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).
  3. 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.
  4. Skewer the tempeh cubes, alternating with red pepper pieces, placing 5-7 pieces of each on a skewer. Reserve any excess marinade.
  5. 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:
  1. 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

Calories 395kcal (20%) Carbohydrates 39g (13%) Protein 12g (24%) Fat 24g (37%) Saturated Fat 4g (20%) Polyunsaturated Fat 10g Monounsaturated Fat 9g Sodium 1414mg (59%) Potassium 593mg (17%) 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

% 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.