Satay Tempeh Skewers With Asian Slaw

Satay Tempeh Skewers with Asian Slaw

 

Satay Tempeh Skewers With Asian Slaw

Martine Chin
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Cook Time 20 minutes
Total Time 20 minutes
Course Entree, Lunch
Servings 4
Calories 428 kcal

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
Keyword Vegetarian
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