The Culinary Gym
 
The Culinary Gym
SERVES 4PREP COOK

Credit: The Culinary Gym

tempeh skewers

2inch

fresh ginger, peeled

2cloves

garlic, peeled

¼cup

lime juice

¼cup

white sesame seeds, toasted

¼cup

water

2tablespoons

low-sodium tamari

½tablespoon

ground coriander

½tablespoon

ground turmeric

1tablespoon

liquid smoke

1

Medjool date, pitted

18oz

tempeh, sliced ¾" wide by 3" long

  1. To make the marinade, process all ingredients but tempeh in a blender until smooth, even consistency.

  2. 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.

  3. 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.

  4. 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

¼cup

unsweetened peanut butter

¼cup

water

1tablespoon

Thai red curry paste

1tablespoon

rice vinegar

1

Medjool date, pitted

½

lime, juiced

  1. Blend all ingredients in a blender until creamy. Transfer to a small bowl and set aside.

  1. Serve right off the grill with the peanut sauce for dipping.