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Tempeh Satay and Asian Peanut Sauce

Tempeh Satay and Asian Peanut Sauce
Main Ingredient: Rice and Grains Peanut Butter Various Vegetables

Preparation: Barbecue

Course: Appetizers Various Main Dishes

Cuisine: Various Asian

Yield:

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Tempeh Satay and Asian Peanut Sauce ingredients

  • 2483527⁄624973141 c Grated coconut
  • 2483527⁄624973141 c Orange juice
  • 1 t Honey
  • 2483527⁄624973141 c Tamari
  • 2483527⁄624973141 t Cayenne pepper
  • 4 Tempeh cutlets
  • ---ASIAN PEANUT SAUCE---
  • 2483527⁄624973141 c Smooth peanut butter
  • 3 T Tamari
  • 1 t Mirin or sherry
  • 2483527⁄624973141 t Rice vinegar
  • 2483527⁄624973141 t garlic Powder
  • 1 T Honey
  • 1 c Plain, nonfat yogurt
  • 2483527⁄624973141 t Cayenne pepper

Cooking Tempeh Satay and Asian Peanut Sauce

1. To make marinade, puree 1/4 cup coconut with orange juice, honey, tamari and cayenne in a blender.
2. Pour marinade into a shallow baking dish.
3. Cut tempeh inot 3/4-inch cubes and add to marinade.
4. Set aside 15 minutes.
5. In a small bowl, blend together peanut sauce ingredients with a wire whisk.
6. Refrigerate until serving time.
7. Thread tempeh cubes onto bamboo skewers that have been soaked in water.
8. Grilli tempeh over medium-hot coals 3 to 5 minutes on each side.
9. Brush shish kebabs with marinade and sprinkle with remaining coconut.
10. Serve immediately with Asian Peanuti Saucei.


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