Indonesian-Style Tempeh Satay with Zesty Peanut Lime Sauce
Craving a delightful blend of flavors? This Indonesian-Style Tempeh Satay is the answer. Marinated tempeh, grilled to perfection, paired with a vibrant peanut lime sauce, creates a dish that's both satisfying and exciting on the palate. Perfect for plant-based eaters and anyone who loves bold, savory flavors.
Ingredients
- 1 block of tempeh, cut into bite-sized cubes
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Skewers (soaked in water if wooden)
- For the Peanut Lime Sauce:
- 1/2 cup peanut butter
- Juice of 1 lime
- 1 tablespoon maple syrup or honey
- 1/4 cup water (adjust for desired consistency)
- Chili flakes (optional, for heat)
Instructions
- Prepare the Marinade: In a bowl, combine soy sauce, vegetable oil, cumin, coriander, garlic powder, and chili powder. Mix well.
- Marinate the Tempeh: Add the tempeh cubes to the marinade and let them soak for at least 30 minutes.
- Make the Peanut Lime Sauce: In a separate bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, and water until smooth. Adjust the consistency by adding more water if necessary. Stir in chili flakes if desired.
- Skewer the Tempeh: Thread the marinated tempeh onto the skewers.
- Grill the Skewers: Preheat the grill or a grill pan over medium heat. Grill the skewers for about 10-15 minutes, turning occasionally, until they are golden and slightly charred.
- Serve: Plate the skewers and drizzle with peanut lime sauce. Enjoy as an appetizer or main dish with steamed rice or fresh veggies.
Cook’s tips
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Press the tempeh with a paper towel to remove excess moisture before marinating; this helps it absorb flavors better.
- For a smoother sauce, use a blender or food processor to combine the peanut sauce ingredients.
- Grill over medium heat and turn occasionally to achieve even charring without burning the tempeh.
- Let the skewers rest for a minute after grilling before serving to allow the flavors to settle.
Substitutions
- Use extra-firm tofu instead of tempeh for a different texture.
- Swap peanut butter with almond butter or sunflower seed butter for a nut-free option.
- Replace soy sauce with tamari or coconut aminos for a gluten-free version.
- Substitute maple syrup with agave nectar or brown rice syrup for a similar sweetness.
- Add a pinch of turmeric to the marinade for extra color and earthy flavor.
Storage & reheating
Store leftover tempeh satay and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the skewers in a pan over medium heat or in the microwave, and drizzle with sauce just before serving.
Frequently asked questions
Can I bake the tempeh instead of grilling?
Yes, you can bake the skewers at 400°F (200°C) for 15-20 minutes, turning halfway, until golden and slightly charred.
Is this recipe gluten-free?
To make it gluten-free, use tamari or coconut aminos instead of soy sauce, and ensure your peanut butter is gluten-free.
How can I make the sauce thinner or thicker?
Adjust the water amount: add more water for a thinner sauce, or reduce it for a thicker, dip-like consistency.
Can I prepare the marinade and sauce ahead of time?
Absolutely! Both the marinade and the sauce can be made up to 2 days in advance. Keep them refrigerated in sealed containers.
