Satay Tempeh

Satay Tempeh

Satay is great way to enjoy tempeh and this simple marinade makes it so easy to make. I have also included a recipe for a simple refreshing cucumber salad that goes really well with it. Serve with stir fried vegetables and wholegrain rice. 

The star of the show is the smoky harissa peanut butter by Yumello. If you don’t have it you can use peanut butter and your favourite chilli sauce.

Serves Two

INGREDIENTS

For the salad

• Juice of 1 lime

• 1 1/2 tsp coconut sugar 

• Pinch of salt

• 1/3 cucumber halved and diced

• 1 small red onion or shallot finely diced

• Small bunch coriander 

For the Marinade

• 200ml full fat coconut milk

• 50g smoky harissa yumello peanut butter

• 15ml soy

• 1/2tsp turmeric

• Pinch black pepper

• Pinch of salt

• 1 lemongrass stem chopped (optional)

• 1/2 tsp garlic powder (optional)

• 200g tempeh cut into 5mm slices.

To Serve

• Stir fried greens

• Wholegrain rice

METHOD

1. Combine all the ingredients for the marinade, except the tempeh. Stir well and taste, adding more salt if required.

2. Add the tempeh to the marinade, ensuring it is well covered and leave for at least 1 hour.

3. When ready to cook, make the salad. Combine all the ingredients for salad, starting with the lime juice, sugar and salt. Stir well then add the rest of the salad ingredients. Taste to season. You are looking for it to be sweet, sour and salty.

4. Turn your grill on to the highest heat. Carefully take the tempeh out of the marinade, letting any excess drip off and place on a skewer. Grill until slightly charred on each side.

5. While the tempeh is grilling, add the remaining satay sauce too a small pan and heat up over a medium heat until warm and thick.

6. Serve the satay tempeh with stir fried vegetable, wholegrain rice, cucumber salad and the satay sauce.