Indonesian Tempeh Satay with Peanut Sauce

Experience the vibrant flavors of Indonesia with this vegan tempeh satay served with a rich and creamy peanut sauce. The smoky, grilled tempeh pairs perfectly with the savory-sweet sauce, creating a delightful and satisfying meal.

Ingredients

• 400g tempeh, cut into cubes
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon garlic powder
• 1 tablespoon vegetable oil
• Wooden skewers
• 1/2 cup peanut butter
• 2 tablespoons soy sauce (for sauce)
• 1 tablespoon lime juice
• 1 tablespoon maple syrup (for sauce)
• 1 teaspoon chili paste
• 1/4 cup coconut milk
• Chopped cilantro for garnish

Instructions

1. In a bowl, mix soy sauce, maple syrup, ground coriander, turmeric, and garlic powder.
2. Add tempeh cubes, toss to coat, and marinate for at least 15 minutes.
3. Thread tempeh onto skewers.
4. Heat oil in a grill pan over medium-high heat.
5. Grill skewers for about 10 minutes, turning frequently, until tempeh is golden and cooked through.
6. For the peanut sauce, combine peanut butter, soy sauce, lime juice, maple syrup, chili paste, and coconut milk in a saucepan.
7. Cook over low heat, stirring until smooth and heated through.
8. Serve the tempeh skewers with peanut sauce, garnished with chopped cilantro.

Health Benefits

• High in plant-based protein from tempeh
• Rich in healthy fats from peanut butter
• Contains anti-inflammatory turmeric

Nutrition Facts

Calories: 430 | Protein: 22g | Carbs: 28g | Fat: 28g | Fiber: 5g | Sugar: 9g