Grilled Tempeh Satay
Vegetarian Times Issue: April 1, 2008 p.83
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.
Directions
- To make Satay Skewers: Place onion, lemongrass, ginger, and garlic in blender; pulse until finely chopped. Add coconut milk, chile sauce, brown sugar, and 1/2 cup water; pulse until combined. Transfer to medium saucepan.
- 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.
- Remove tempeh cubes from liquid, and thread on to skewers. Strain liquid, and set aside. Preheat grill or grill pan to medium-high.
- To make Dipping Sauce: Combine all ingredients with 1/4 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.
- Brush Satay Skewers with sesame oil. Grill 5 to 6 minutes, or until browned on all sides. Serve with Dipping Sauce.
ingredient list
Serves 8
- Satay Skewers
- 1 small onion, quartered
- 1 lemongrass stalk, cut into 1-inch pieces, optional
- 1 1-inch piece fresh ginger, peeled and cut into coins
- 1 clove garlic, peeled
- 1 cup low-fat coconut milk
- 2 tsp. chile sauce, such as sriracha
- 2 tsp. light brown sugar
- 3 pieces lime peel
- 2 8-oz. pkgs. tempeh, cut into 1-inch cubes
- 1/4 cup toasted sesame oil
-
- Dipping Sauce
- 1/4 cup apricot jam
- 2 Tbs. lime juice
- 1 tsp. low-sodium soy sauce
Nutritional Information
Per SERVING:
| Calories |
232 |
| Protein |
11g |
| Total fat |
15.5g |
| Saturated fat |
3.5g |
| Carbs |
15g |
| Cholesterol |
mg |
| Sodium |
92mg |
| Fiber |
1g |
| Sugars |
6g |
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