Chili-Gilded Tempeh Satay
- Prep Time 0:10
- Cook Time 0:06
- Estimated Cost $11.50
- 6 Comments
This easy yet impressive dish makes a perfect appetizer for a party—though it’s equally good with rice and a steamed vegetable for a healthy, simple dinner. I sometimes switch the tempeh out for traditional chicken tenders, beef or even salmon.
- 1 10-oz package tempeh $4
- 1 tbsp vegetable oil Pantry
- 4 cups spinach or mixed greens $2
- 3 tbsp peanut butter Pantry
- 1/8 cup coconut milk $1.50
- 2 tbsp soy sauce Pantry
- 1" piece ginger, minced $1
- 2 tsp honey Pantry
- 1 garlic clove, minced Pantry
- 1 lime, juiced $0.50
- 1 tsp chili powder $1.50 for 1 oz.
- 1 small bunch cilantro, chopped $1
- If using bamboo skewers and a gas or charcoal grill, soak skewers in water for at least 30 minutes.
- Cut tempeh into 12 3" strips, about 3/4" wide. Push onto the tips of the skewers. Sprinkle the tempeh strips lightly with chili powder.
- Heat a grill or grill pan over medium high heat. If using a grill pan, brush with the vegetable oil. Grill the tempeh for 2-3 minutes on each side or until lightly crisp with grill marks.
- While the tempeh grills, whisk together the peanut butter, coconut milk, soy sauce, ginger, honey, garlic and lime.
- Serve the satay sticks atop a mound of greens with peanut sauce on the side for dipping. Garnish generously with cilantro. Makes 12 satay sticks.