Tempeh Satay (Vegan Satay Skewers)

Tempeh Satay offers a delightful plant-based twist on the classic Thai chicken satay, featuring tempeh smothered in an explosively flavorful peanut sauce.

This summer, I've been on some hiking adventures, which has inspired me to explore new, outdoor-friendly recipes. One of those is Tempeh Satay. This recipe puts a plant-based spin on the classic Thai chicken satay, building off the Thai Tofu Satay I had made before.

Tempeh Satay provides an extra layer of crunch and chewiness from tempeh. This makes it a delightful and satisfying option for enjoying during outdoor activities and adventures.

If you're looking for more tasty and portable recipe ideas to fuel your own summer adventures, be sure to check out my collection of Vegan Summer Recipes.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top Tip
• 📖 Recipe
• FAQ
• Related
• Pairing
• For more Tempeh Recipes
• 💬 Reviews

Ingredients

To prepare Tempeh Satay, the following ingredients are required:

• Tempeh: It's cut into cubes to be the main ingredient.
• Soy Sauce: gives the tempeh a savory, umami kick.
• Sesame Oil: provides a rich, toasty flavor.
• Paprika: adds a mild, smoky flavor and a touch of color to the tempeh.

To make the Peanut sauce:

• Peanut Sauce:
  • Coconut Milk: forms the base of the peanut sauce, lending creaminess and a hint of tropical flavor.
  • Peanut Butter: adds richness and nuttiness to the sauce.
  • Thai Red Curry Paste: gives the sauce a spice kick.
  • Minced Garlic and Ginger
  • Soy Sauce: balances the sweetness and adds saltiness.
  • Maple Syrup: contributes sweetness to the sauce.
  • Rice Vinegar: provides acidity and balances the flavors.
  • Water: Water is added to achieve the desired consistency.
• Garnish:
  • Rice: Serve the tempeh satay over cooked rice.
  • Coriander: add a burst of herbaceous flavor.
  • Greens of Choice: Choose your favorite greens (such as lettuce or spinach) to accompany the dish.
  • Sesame Seeds: add crunch and a nutty taste.
  • Peanuts: provide additional texture and flavor.

See recipe card for quantities.

Instructions

Make the Tempeh Satay

1. Cut the tempeh into small, evenly-sized cubes.
2. Marinate the tempeh cubes with soy sauce, paprika powder and sesame oil.

If frying: Thread 4-5 tempeh cubes onto each skewer. Fry the tempeh skewers until golden brown on all sides.

If baking:

1. Soak the skewers in cold water for about 10 minutes to prevent them from burning while baking.
2. Preheat your oven to 200°C.
3. Thread 4-5 tempeh cubes onto each skewer.
4. Arrange the skewered tempeh on a lined baking sheet and bake for 20-25 minutes, or until the tempeh is golden brown and crispy.

Make the Thai Peanut sauce

1. While the skewers bake, prepare the peanut sauce by combining the ingredients in a saucepan. Simmer gently, stirring occasionally, until the sauce thickens.
2. Once the skewers are ready, serve them over rice or salad and pour overthe peanut sauce. Top with a sprinkle of green onions or coriander, and toasted sesame seeds for a tasty finish.

Substitutions

Below are some alternative ingredients for the Tempeh Satay recipe:

• For the tempeh, you can use tofu, seitan, or a combination of these to achieve a different texture and flavor.
• Soy sauce: tamari or coconut aminos can be used instead of soy sauce.
• Peanut sauce: almond butter or cashew butter make suitable substitutes for the peanut sauce.

Variations

Consider these Tempeh Satay variations for your next culinary adventure:

• Veggie: Thread bell peppers, zucchini, and red onion a long with tempeh.
• Dipping sauce: you can be creative with the dipping sauce. For example, prepare a dipping sauce by mixing lime zest, soy sauce, a pinch of chili flakes, and a drizzle of sesame oil.
• Tempeh Fries With Peanut Satay Sauce, offering a crispy texture and hearty protein, served with a creamy peanut satay sauce.

Equipment

Preparing Tempeh Satay requires only a few pieces of equipment:

1. Skewers: Wooden or metal skewers for threading the tempeh and vegetables.
2. Baking Sheet or Grill: Depending on whether you’re baking or grilling the skewers.
3. Saucepan: To make the peanut sauce.

Storage

If you have leftover Tempeh Satay, you can store them in the fridge for up to 3-4 days in an airtight container, here's how to store it:

1. Separate the skewers and sauce. Skewers can get soggy if left in the sauce.
2. Let the skewers cool before refrigerating to prevent condensation.
3. Store the sauce in a separate container in the fridge. Reheat before serving.
4. To reheat skewers, use the microwave or toaster oven until hot throughout.

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FAQ

Related

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Pairing

These are my favorite dishes to serve with Tempeh Satay:

For more Tempeh Recipes