1/2 cup grated coconut
1/4 cup orange juice
1 tsp honey
1/4 cup tarmari
1/8 tsp cayenne pepper
4 tempeh cutlets
ASIAN PEANUT SAUCE
1/4 cup smooth peanut butter
3 tbsp tamari
1 tsp mirin or sherry
1/2 tsp rice vinegar
1/8 tsp garlic powder
1 tbsp honey
1 cup plain, nonfat yogurt
1/8 tsp cayenne pepper
A Recipe for
Tempeh Satay & Asian Peanut Sauce
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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 inot 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.
Serves: 4
Tempeh Satay & Asian Peanut Sauce Recipe brought to you by Recipes To-Go