Yield:Ingredients
Tempeh
- 2 tbsp (30ml) soy sauce
- 1 tbsp (15ml) sesame oil
- 1/4 tsp ground cumin
- 1/4 tsp smoked paprika
- 7 ounces (200g) tempeh
Peanut Sesame Sauce
- 1/4 cup (65g) crunchy peanut butter
- 3 tbsp (45ml) full-fat coconut milk (or almond milk for a lighter sauce)
- 1 tbsp (15ml) toasted sesame oil
- 1 tbsp (15ml) lime juice
- 1 tsp (5ml) soy sauce
- 1 tsp (5ml) maple syrup
- 1/2 tsp chili paste (I used sambal oelek)
- 1/4 tsp freshly grated ginger
To Serve
- Rice or quinoa
- Greens: sautéed pak choi, kale, spinach, etc
- toppings: toasted sesame seeds, crushed peanuts, chives
Instructions
Tempeh
- Prepare the marinade by combining the soy sauce, sesame oil, ground cumin, and smoked paprika in a small bowl.
- Cut the tempeh into about 2-inch cubes. Transfer to a baking dish or deep plate and pour the marinade on top. Stir to coat the tempeh with the marinade. Cover and let sit in the refrigerator for at least 1 hour, or overnight.
- Thread the tempeh pieces on skewers. I made 4 skewers with 5 pieces of tempeh each. If your skewers are too long, cut them in half to make them smaller.
- Heat a tablespoon of oil in a large non-stick skillet over medium heat. Once hot, add the skewers to the skillet and cook for 2-3 minutes per side, until lightly charred.
- Transfer the skewers to serving bowls and generously brush (or spoon) with the sesame and peanut sauce. Top with more peanuts and toasted sesame seeds.
Peanut Sesame Sauce
- Combine all the ingredients together in a small bowl and mix until fully combined. Add 1-2 tbsp water if needed until you get a creamy consistency.
Notes
If you don’t have tempeh on hand, tofu should make a good substitute.
Nutrition
- Serving Size: 1 Skewer (with 1/4 of the peanut sauce)
- Calories: 260
- Sugar: 3.2g
- Fat: 18.9g
- Carbohydrates: 10.5g
- Fiber: 1.1g
- Protein: 15.1g