Tempeh Satay & Asian Peanut Sauce
Submitted by oakesn
Grilled tempeh satay skewers in a coconut-orange marinade, served with a creamy Asian peanut sauce. A plant-based take on the street-food classic, easily made gluten-free with tamari.
YIELD
4 servingsPREP
25 minCOOK
15 minREADY
40 minSkip the chicken. These satay skewers are built on tempeh, the firm, nutty fermented soybean cake that grills up with a real meaty chew and soaks up marinade like a sponge.
That marinade is the hook: grated coconut blended with orange juice, honey, tamari, and a pinch of cayenne, sweet and savory with a slow-building heat. Tempeh drinks it in fast, so 15 minutes is all you need before it hits the grill.
On the side goes a peanut sauce loosened with plain yogurt, sharpened with rice vinegar and mirin, and warmed with garlic.
Soak the bamboo skewers first so they char instead of catching fire, and brush the tempeh with extra marinade as it grills for a glossy, caramelized edge. It’s naturally vegetarian, and gluten-free if you reach for tamari over soy sauce.
Chef Tips
- Soak the bamboo skewers in water for at least 20 minutes so they don’t burn through on the grill.
- If you find tempeh a touch bitter, steam it for a few minutes first. It softens the flavor and opens it up to the marinade.
- Make the peanut sauce ahead and chill it. The flavors meld and it thickens to a perfect dipping consistency.
- Grill over medium-hot coals and resist flipping too soon, so each side gets a proper sear.
Variations
- Swap the tempeh for extra-firm tofu, or chicken thigh for the meat eaters.
- Use coconut milk in the peanut sauce instead of yogurt for a fully vegan, richer dip.
- Add a squeeze of lime and chopped cilantro to the sauce for a brighter finish.
Ingredients
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.
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