SATAY TEMPEH
INGREDIENTS:
300g plain Tempeh
500ml Vegetable Stock
2 Tbsp Reduced Salt Soy Sauce
3 heaped Tbsp Plain Crunchy Peanut Butter
60ml lite Coconut Milk
1/4 tsp Cayenne Pepper
1/4 of a Lime, juiced
2 Tbsp Honey or Maple Syrup
METHOD:
Cut in small cubes (roughly 2x2cm) try to make same size
Boil tempeh in stock for 10 minutes
Drain stock and cool tempeh
In a bowl, combine ingredients to make satay sauce
Cover tempeh in sauce
Put tempeh on to skewers
Cook tempeh on a fry pan for approx 5 minutes on medium heat, turning the skewers every minute, making sure each side cooks evenly.
Serve and enjoy -see serving suggestions below
Enjoy as an:
entree/side
with a stir fry
with fried rice
vegetarian/vegan addition to your bbq
in a Buddha/nourish bowl
in a sandwich, wrap or burger
Makes roughly 6 skewers, Vegetarian & Vegan Friendly (if swapping honey for maple syrup)
NUTRITIONAL INFORMATION:
This dish is rich in protein. Tempeh is a complete protein (contains all 9 essential amino acids) and is commonly made from fermented soybeans. Unlike its cousin tofu, it contains whole whole bean intact and has a nuttier flavour and a meatier texture.
It is rich in nutrients such as iron, fibre, protein, vitamin B6, and magnesium. It’s also naturally low in saturated fat.
If its your first time trying tempeh, using satay as a seasoning is a great way to try.
