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Grilled Tempeh Satay

In Indonesia, grilled tempeh skewers are sold as street food snacks. Here, we’ve added a sauce that uses the cooking liquid to bring out the exotic flavors of lemongrass and ginger even more.

Ingredients: 

Ingredient Set Name: 

Satay Skewers

Ingredients: 

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1 small onion, quartered
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1 lemongrass stalk, cut into 1-inch pieces, optional
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1 1-inch piece fresh ginger, peeled and cut into coins
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1 clove garlic, peeled
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1 cup low-fat coconut milk
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2 tsp. chile sauce, such as sriracha
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2 tsp. light brown sugar
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3 pieces lime peel
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2 8-oz. pkgs. tempeh, cut into 1-inch cubes
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¼ cup toasted sesame oil

Ingredient Set Name: 

Dipping Sauce

Ingredients: 

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¼ cup apricot jam
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2 Tbs. lime juice
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1 tsp. low-sodium soy sauce

Instructions: 

1. To make Satay Skewers: Place onion, lemongrass, ginger, and garlic in blender; pulse until finely chopped. Add coconut milk, chile sauce, brown sugar, and ½ cup water; pulse until combined. Transfer to medium saucepan.

2. Bring coconut milk mixture and lime peel to a boil over medium heat. Add tempeh cubes, and stir to coat. Reduce heat to medium-low, cover, and simmer 20 minutes. Remove from heat, and let tempeh cubes cool in liquid mixture.

3. Remove tempeh cubes from liquid, and thread on to skewers. Strain liquid, and set aside. Preheat grill or grill pan to medium-high.

4. To make Dipping Sauce: Combine all ingredients with ¼ cup water and reserved coconut milk mixture in saucepan. Bring to a boil over medium heat, and cook 2 to 3 minutes, or until thickened.

5. Brush Satay Skewers with sesame oil. Grill 5 to 6 minutes, or until browned on all sides. Serve with Dipping Sauce.

Nutrition Information: 

Calories: 
232
Protein: 
11 g
Total Fat: 
15.5 g
Saturated Fat: 
3.5 g
Carbohydrates: 
15 g
Cholesterol: 
0 mg
Sodium: 
92 mg
Fiber: 
1 g
Sugar: 
6 g
Yield: 
Serves 8

Comments on this Recipe

The best thing about this is the dipping sauce. Fantastic! The tempeh, surprisingly, didn't have a lot of flavor. I was afraid of over cooking it, but it might have been better left to char a little more on the grill. Served over jasmine rice made with the rest of the can of coconut milk.

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