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| RECIPE FOR TEMPEH SATAY & ASIAN PEANUT SAUCE |
Title: Tempeh Satay & Asian Peanut Sauce
Category: Vegetarian Barbeque Entree
Serves: 4
Ingredients:
| 0.50 | c | Grated coconut | | 0.25 | c | Orange juice | | 1.00 | ts | Honey | | 0.25 | c | Tarmari | | 0.12 | ts | Cayenne pepper | | 4.00 | | Tempeh cutlets | | --------- | ASIAN PEANUT SAUCE --------- | | 0.25 | c | Smooth peanut butter | | 3.00 | tb | Tamari | | 1.00 | ts | Mirin or sherry | | 0.50 | ts | Rice vinegar | | 0.12 | ts | Garlic powder | | 1.00 | tb | Honey | | 1.00 | c | Plain, nonfat yogurt | | 0.12 | ts | Cayenne pepper |
Instructions:
To make marinade, puree 1/4 cup coconut with orange juice, honey, tamari and cayenne in a blender.
Pour marinade into a shallow baking dish.
Cut tempeh into 3/4-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.
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