Serves 1 · Prep 15 min · Cook 20 min · 525 calories per serving
Grilled tempeh skewers marinated in a savory-sweet glaze, served with a rich and creamy Indonesian-style peanut sauce. A hearty, plant-based take on a classic street food.
Why it's healthy
Tempeh Satay is a nutrient-dense meal centered on tempeh, a fermented soybean product. Fermentation makes its protein and minerals like iron and calcium more digestible and bioavailable. As a complete protein, it provides all essential amino acids crucial for muscle repair and function. The peanut sauce contributes heart-healthy monounsaturated fats, which can help lower bad cholesterol levels, along with magnesium for bone health and energy metabolism. This dish is entirely plant-based, meaning it contains zero cholesterol and is rich in dietary fiber, supporting digestive health and promoting satiety. Fresh ginger and garlic add anti-inflammatory and antioxidant properties.
Ingredients
For the Tempeh:
125g tempeh, cut into 2cm cubes
1 tbsp soy sauce or tamari
1 tsp maple syrup or coconut sugar
1/2 tbsp lime juice
1 clove garlic, minced
1 tsp grated ginger
1 tsp sesame oil
4-5 wooden skewers, soaked in water
For the Peanut Sauce:
2 tbsp natural peanut butter
3 tbsp light coconut milk
1 tbsp soy sauce or tamari
1 tsp lime juice
1/2 tsp sriracha or chili garlic sauce (optional)
1 tsp maple syrup or coconut sugar
2-3 tbsp water, to thin
Instructions
1. Optional but recommended: Steam the tempeh cubes for 10 minutes to soften them and remove any bitterness. Pat dry.
2. In a bowl, whisk together all marinade ingredients: soy sauce, maple syrup, lime juice, garlic, ginger, and sesame oil.
3. Add the tempeh cubes to the marinade and toss gently to coat. Let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
4. Thread the marinated tempeh cubes onto the soaked wooden skewers.
5. Heat a grill pan or skillet over medium-high heat with a little oil. Cook the skewers for 3-4 minutes per side, until golden brown and slightly charred.
6. While the tempeh cooks, prepare the peanut sauce. In a small bowl, whisk together the peanut butter, coconut milk, soy sauce, lime juice, chili sauce, and maple syrup.
7. Add water, one tablespoon at a time, until the sauce reaches your desired pouring consistency.
8. Serve the hot tempeh satay skewers immediately, with the peanut sauce for dipping or drizzling over the top.