Tempeh Satay & Asian Peanut Sauce
Serves:
Ingredients:
1/2
c
Grated coconut
1
c
Plain, nonfat yogurt
1
tb
Honey
1/8
ts
Garlic powder
1/2
ts
Rice vinegar
1
ts
Mirin or sherry
3
tb
Tamari
1/4
c
Smooth peanut butter
---------
ASIAN PEANUT SAUCE ---------
4
Tempeh cutlets
1/8
ts
Cayenne pepper
1/4
c
Tarmari
1
ts
Honey
1/4
c
Orange juice
1/8
ts
Cayenne pepper
Method:
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 into 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.