Description
Tempeh Satay offers a delightful plant-based twist on the classic Thai chicken satay, featuring tempeh smothered in an explosively flavorful peanut sauce.
Ingredients
Units
Scale
- 400g tempeh, cut into cubes
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1/4 tsp paprika
Peanut Sauce
- 2/3 cup coconut milk
- 2 tbsp peanut butter
- 1 tbsp Thai red curry paste
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1/2 cup water
Garnish
- Coriander or scallions (finely chopped)
- Rice or salad
- Roasted peanuts (optional)
- Sesame oil (optional)
Instructions
Make the Tempeh Satay
- Cut the tempeh into small, evenly-sized cubes.
- Marinate the tempeh cubes with soy sauce, paprika and sesame oil.
- Thread 4-5 tempeh cubes onto each skewer. This recipe makes about 10-12 skewers.
- If frying: Fry them in oil until golden brown on all sides.
- If baking: Soak the skewers in cold water for about 10 minutes to prevent them from burning while baking. Preheat your oven to 200°C.
- 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
- While the skewers bake, prepare the peanut sauce by combining the ingredients in a saucepan. Simmer gently, stirring occasionally, until the sauce thickens.
- Once the skewers are ready, serve them over rice with cucumber slices and the peanut sauce. Top with a sprinkle of green onions or coriander, and toasted sesame seeds for a tasty finish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Meal
- Method: frying
- Cuisine: Thai, Indonesian