Satay Tempeh Skewers With Asian Slaw
Satay Tempeh Skewers With Asian Slaw
Ingredients
- 14 oz natural tempeh 400g
For the Slaw:
- 300 g red cabbage shredded
- 1 tbsp sesame oil
- 1 tsp honey
- 1 tbsp lime juice
- 2 tsp ginger grated
- sesame seeds to serve
For the Marinade:
- 3 tbsp coconut milk more if required
- 1/4 cup crunchy peanut butter 45g
- 1 tbsp sesame oil
- 1 tbsp lime juice
- 1 tbsp tamari or soy sauce
- 1 tbsp honey
- 1 tsp chili paste sambal oelek
- 1 tsp ginger grated
Instructions
- Cut the tempeh into 32 even cubes.
- Mix all the marinade ingredients in a bowl. Add the tempeh to the marinade and stir until all cubes are covered. Cover the dish or place in an airtight container and store in the fridge overnight (or a least 1-2 hours).
- Preheat the oven to 350F (180C).
- Thread the marinated tempeh on skewers (4 cubes on each), then place on a baking sheet and bake for 20-25 mins checking to prevent burning. Save the rest of the marinade for serving.
- Mix all the slaw ingredients and season with salt and pepper, then mix well and set aside.
- Once tempeh is ready, serve 2 skewers per person with a drizzle of the leftover sauce, alongside the Asian slaw. Sprinkle with sesame seeds to serve.
Nutrition
Calories: 428kcalCarbohydrates: 28gProtein: 24gFat: 28gSaturated Fat: 7gSodium: 111mgPotassium: 759mgFiber: 3gSugar: 12gVitamin A: 837IUVitamin C: 45mgCalcium: 154mgIron: 4mg
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