Ingredients with Measurements:
- 1 package of tempeh (8 oz)
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 8 wooden skewers, soaked in water for 30 minutes
For the Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp grated ginger
- 1 clove garlic, minced
- 1/4 tsp red pepper flakes
Special equipment needed:
- Grill or grill pan
- Blender or food processor
- Wooden skewers
Step-by-step instructions:
1. Cut the tempeh into 1-inch cubes and set aside.
2. In a bowl, whisk together soy sauce, water, honey, sesame oil, rice vinegar, ginger, garlic, and red pepper flakes.
3. Add the tempeh cubes to the marinade and toss to coat. Let it marinate for at least 30 minutes or up to 2 hours.
4. Preheat the grill or grill pan to medium-high heat.
5. Thread the marinated tempeh onto the soaked wooden skewers.
6. Grill the tempeh skewers for 2-3 minutes on each side, until lightly charred and heated through.
7. While the tempeh is grilling, make the peanut sauce. In a blender or food processor, combine peanut butter, soy sauce, water, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes. Blend until smooth.
8. Serve the grilled tempeh satay with the peanut sauce on the side for dipping.
Time:
Preparation time: 40 minutes
Cooking time: 6-8 minutes
Temperature:
Grill or grill pan on medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 310
Fat: 20g
Carbohydrates: 21g
Protein: 16g
Fiber: 4g
Sugar: 11g
Sodium: 1300mg
Substitutions for ingredients:
- Tamari can be used instead of soy sauce for a gluten-free option.
- Agave nectar or maple syrup can be used instead of honey for a vegan option.
- Cashew butter or almond butter can be used instead of peanut butter for a nut-free option.
Variations:
- Add sliced vegetables such as bell peppers, onions, or zucchini to the skewers for added flavor and nutrition.
- Use chicken or tofu instead of tempeh for a different protein source.
- Add lime juice and cilantro to the peanut sauce for a Thai-inspired twist.
Tips and tricks:
- Soak the wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Use a grill pan if you don't have access to an outdoor grill.
- Make extra peanut sauce and use it as a salad dressing or dipping sauce for other dishes.
Storage instructions:
Leftover grilled tempeh satay can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the tempeh skewers on a baking sheet and bake in the oven at 350°F for 10-12 minutes, or until heated through.
Presentation ideas:
Arrange the grilled tempeh skewers on a platter and drizzle the peanut sauce over the top. Garnish with chopped peanuts and cilantro.
Garnishes:
Chopped peanuts, cilantro, lime wedges
Pairings:
- Serve with a side of steamed rice or quinoa.
- Pair with a refreshing cucumber salad or coleslaw.
Suggested side dishes:
Steamed rice, quinoa, cucumber salad, coleslaw
Troubleshooting advice:
- If the tempeh is sticking to the grill, brush it with a little bit of oil before grilling.
- If the peanut sauce is too thick, add more water or soy sauce to thin it out.
Food safety advice:
- Make sure to soak the wooden skewers in water before using to prevent them from burning on the grill.
- Always use a clean cutting board and knife when preparing food.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Satay is a popular dish in Southeast Asia, particularly in Indonesia, Malaysia, and Thailand. It typically consists of marinated meat or tofu skewered and grilled over an open flame, and served with a peanut sauce.
Flavor profiles:
The grilled tempeh satay has a savory, slightly sweet flavor from the marinade, while the peanut sauce adds a creamy, nutty flavor with a hint of spice from the red pepper flakes.
Serving suggestions:
Serve the grilled tempeh satay as an appetizer or main dish with a side of steamed rice or quinoa and a refreshing cucumber salad or coleslaw.
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Region: Indonesian