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.
If you don’t have tempeh on hand, tofu should make a good substitute.
Serving Size:1 Skewer (with 1/4 of the peanut sauce)