Indonesian Tempeh Satay

Southeast Asian · 35 min · Easy · 4 skewers

Indonesian Tempeh Satay

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Marinated tempeh grilled until the edges blacken, served with a thick peanut sauce for dipping. Nutty, smoky and very high in protein.

~560 cal per serving. Calories are approximate, per serving — a guide only.

Plan it:

Method

  1. 1

    Steam the tempeh

    ⏱ 10 min

    Steam the tempeh cubes for ten minutes. This drives out the slight bitterness raw tempeh carries and opens it up to the marinade. Worth the extra pan.

  2. 2

    Marinate

    ⏱ 15 min

    Whisk half the soy sauce, half the maple syrup, the oil, half the garlic, the ginger, coriander and turmeric together in a bowl. Toss the warm tempeh through it and leave to soak up the marinade.

  3. 3

    Make the peanut sauce

    ⏱ 5 min

    Warm the peanut butter, coconut milk, remaining soy sauce and maple syrup, remaining garlic, the chili flakes and the lime juice in a small pan, stirring until smooth and thick. Loosen with hot water if it stiffens.

  4. 4

    Grill the skewers

    ⏱ 12 min

    Thread the tempeh onto skewers and grill, or cook in a very hot griddle pan, turning until charred at the corners on all sides.

  5. 5

    Serve

    Pile the skewers on a plate with the cucumber alongside and the warm peanut sauce for dipping.

Notes

Contains peanuts. Steaming tempeh before marinating is the step most recipes skip and the one that matters most. Soak wooden skewers in water first so they do not burn.

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