Tempeh satay & asian peanut sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Grated coconut |
| ¼ | cup | Orange juice |
| 1 | teaspoon | Honey |
| ¼ | cup | Smooth peanut butter |
| 3 | tablespoons | Tamari |
| 1 | teaspoon | Mirin or sherry |
| ½ | teaspoon | Rice vinegar |
| ¼ | cup | Tarmari |
| ⅛ | teaspoon | Cayenne pepper |
| 4 | Tempeh cutlets | |
| ⅛ | teaspoon | Garlic powder |
| 1 | tablespoon | Honey |
| 1 | cup | Plain, nonfat yogurt |
| ⅛ | teaspoon | Cayenne pepper |
Directions
ASIAN PEANUT SAUCE
To make marinade, puree ¼ cup coconut with orange juice, honey, tamari and cayenne in a blender. Pour marinade into a shallow baking dish.
Cut tempeh inot ¾-inch cubes and add to marinade. Set aside 15 minutes.
In a small bowl, blend together peanut sauce ingredients with a wire whisk. Refrigerate until serving time.
Thread tempeh cubes onto bamboo skewers that have been soaked in water. Grill tempeh over medium-hot coals 3 to 5 minutes on each side. Brush shish kebabs with marinade and sprinkle with remaining coconut. Serve immediately with Asian Peanut Sauce.
Per Serving: Calories: 303 Grams of Fat: 14 % Fat Calories: 40 Cholesterol: 0 mg. Grams of Fiber: 5½ Source: Delicious! magazine, July/August 1993 Typed for you by Karen Mintzias