Peanut Satay Tempeh Skewers

Peanut Satay Tempeh Skewers

This rich and flavourful satay tempeh sauce is super easy to make and is absolutely delicious served with marinated tempeh and a fresh and crunchy Asian rice slaw.

Tempeh, following the likes of jackfruit and dairy-free milk, one of the biggest plant-based food trends set for 2020 is tempeh. Tempeh is a traditional Indonesian food made from fermenting soybeans with live cultures, creating a natural plant protein used as a meat alternative for many dishes such as stir-fries, curries and salads. Like tofu, tempeh is made from soybeans, but it uses the whole bean and is fermented, which gives it a more savoury nutty flavour, firmer texture and greater nutritional benefits.

Servings: 4

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • For the Tempeh
  • 0.5 0.5 Tiba Tempeh Traditional Blocks
  • 0.5 0.5 Tbsp sesame oil
  • 0.5 0.5 Tbsp soy sauce
  • 0.125 0.125 tsp garlic granules
  • For the Satay Sauce
  • 20 20 g smooth Manilife peanut butter
  • 1 1 Tbsp coconut milk
  • 0.5 0.5 Tbsp soy sauce
  • 0.5 0.5 Tbsp sesame oil
  • 0.25 0.25 tsp sriracha sauce
  • 0.125 0.125 tsp garlic granules
  • For the Asian Rice Slaw
  • 100 100 g cooked white rice
  • 0.0625 0.0625 red cabbage (finely shredded)
  • 0.0625 0.0625 white cabbage (finely shredded)
  • 0.125 0.125 apple (finely sliced)
  • 0.25 0.25 large carrot (finely sliced)
  • 0.75 0.75 spring onions (finely sliced)
  • 37.5 37.5 g edamame beans
  • 0.125 0.125 lime (juiced)
  • 0.25 0.25 Tbsp soy sauce
  • To serve
  • Handful of crushed peanuts
  • 0.5 0.5 avocados (halved)

Method

  1. Begin by marinating the tempeh. In a bowl combine the sesame oil, soy sauce and garlic. Slice each block of tempeh into 6 pieces and place them in the marinade. Flip over or turn after 5 minutes.
  2. Whilst the tempeh is marinating and if you haven’t already, prepare the white and red cabbage, apple, carrots, spring onions and cook the rice.
  3. Prepare the satay sauce by adding all of the sauce ingredients to a saucepan and simmering on a low heat until the peanut butter has melted, and everything is mixed together.
  4. Place the tempeh onto skewers and cook on a griddle pan or in a frying pan for a 3-4 minutes on each time.
  5. Whilst the tempeh is cooking make the slaw by combining the rice with the red and white cabbage, carrots, apple, spring onions and edamame beans. Squeeze on the lime juice and mix through with the soy sauce.
  6. Line the plates with the Asian rice slaw, add the tempeh skewers and avocado, drizzle over the satay sauce and garnish with crushed peanuts. Enjoy!

New brand Tiba Tempeh launched a range of innovative organic tempeh products that are tasty, healthy, easy and sustainable.  The range consists of a Traditional Tempeh Block, Tempeh Pieces in Curry-Spiced, Sweet Chilli and Soy-Marinated flavours, and a Smoky BBQ Burger (RRP £3.25/200g).

www.tibatempeh.com

Written by

Tiba Tempeh

www.tibatempeh.com/

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