Thai Tempeh Satay |
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Credit: The Culinary Gym
tempeh skewers
| 2 | inch | fresh ginger, peeled | ||
| 2 | cloves | garlic, peeled | ||
| ¼ | cup | lime juice | ||
| ¼ | cup | white sesame seeds, toasted | ||
| ¼ | cup | water | ||
| 2 | tablespoons | low-sodium tamari | ||
| ½ | tablespoon | ground coriander | ||
| ½ | tablespoon | ground turmeric | ||
| 1 | tablespoon | liquid smoke | ||
| 1 | Medjool date, pitted | |||
| 1 | 8oz | tempeh, sliced ¾" wide by 3" long |
To make the marinade, process all ingredients but tempeh in a blender until smooth, even consistency.
Transfer to a wide shallow dish. Add tempeh and coat to marinade for 30 mins. The longer the deeper the flavor, but easier it will be for tempeh to fall apart.
To make the skewers, thread tempeh onto the wooden or stainless-steel skewers (soak wooden ones in water for 10 mins to prevent burning). Save the leftover marinade for basting.
Preheat a grill / grill pan to medium-high heat. Place the skewers on the grill and cook until warmed and lightly marked (~3 mins). Flip and cook the other side.
peanut sauce
| ¼ | cup | unsweetened peanut butter | ||
| ¼ | cup | water | ||
| 1 | tablespoon | Thai red curry paste | ||
| 1 | tablespoon | rice vinegar | ||
| 1 | Medjool date, pitted | |||
| ½ | lime, juiced |
Blend all ingredients in a blender until creamy. Transfer to a small bowl and set aside.
Serve right off the grill with the peanut sauce for dipping.