Indonesian Tempeh Satay with Peanut Sauce

Ingredients

• 400g (14 oz) tempeh, cut into cubes 400g (14 oz) tempeh, cut into cubes
• 1/4 cup soy sauce 1/4 cup soy sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (optional, for heat) 1/2 teaspoon chili powder (optional, for heat)
• Wooden skewers, soaked in water Wooden skewers, soaked in water
• For the peanut sauce: For the peanut sauce:
• 1 cup roasted peanuts 1 cup roasted peanuts
• 1/2 cup coconut milk 1/2 cup coconut milk
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 2 cloves garlic 2 cloves garlic
• 1 red chili pepper, seeded and chopped 1 red chili pepper, seeded and chopped
• Water, as needed Water, as needed

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 20g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine soy sauce, lime juice, vegetable oil, minced garlic, ground coriander, ground cumin, turmeric powder, and chili powder (if using). Mix well to make the marinade.
2. 2.
   Add the tempeh cubes to the marinade and toss until well coated. Let it marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
3. 3.
   Preheat the grill or grill pan over medium-high heat.
4. 4.
   Thread the marinated tempeh cubes onto the soaked wooden skewers.
5. 5.
   Grill the tempeh skewers for about 3-4 minutes on each side, or until they are slightly charred and heated through.
6. 6.
   While the tempeh is grilling, prepare the peanut sauce. In a blender or food processor, combine roasted peanuts, coconut milk, soy sauce, tamarind paste, brown sugar, garlic, and red chili pepper. Blend until smooth, adding water as needed to achieve the desired consistency.
7. 7.
   Transfer the peanut sauce to a saucepan and heat over low heat until warmed through.
8. 8.
   Serve the grilled tempeh skewers with the peanut sauce on the side. Garnish with chopped peanuts and fresh cilantro, if desired.

Treat your ingredients with care...

• Tempeh — Make sure to cut the tempeh into evenly sized cubes to ensure even cooking. If you prefer a softer texture, you can steam the tempeh for 10 minutes before marinating and grilling.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice or rice vinegar for a tangy flavor.

Tips & Tricks

• For a smokier flavor, you can grill the tempeh skewers over charcoal.
• If you prefer a spicier peanut sauce, add more chili peppers or a dash of hot sauce.
• Serve the tempeh satay with steamed rice and a side of pickled vegetables for a complete Indonesian meal.
• Leftover peanut sauce can be stored in the refrigerator for up to a week and used as a dip or dressing for salads.
• If you're short on time, you can use store-bought peanut sauce instead of making it from scratch.

Serving advice

Serve the Indonesian Tempeh Satay with Peanut Sauce as an appetizer or main course. Arrange the grilled tempeh skewers on a platter, drizzle the peanut sauce over them, and garnish with chopped peanuts and fresh cilantro. Serve with steamed rice and a side of pickled vegetables for a satisfying and flavorful meal.

Presentation advice

To enhance the presentation, arrange the tempeh skewers in a zigzag pattern on a rectangular serving plate. Drizzle the peanut sauce in a decorative pattern over the skewers and sprinkle with chopped peanuts and cilantro. Serve with a side of steamed rice and garnish with lime wedges for an extra touch of freshness.