Tempeh Satay

 

The January 2010 Daring Cooks challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.

Peanut sauce is one of my favorite toppings.  You can eat it on noodles, on salad, or as a dip for veggies. I was excited that this month’s Daring Cooks Challenge (my very first!) was a satay with peanut sauce. The requirements: to marinade something and make one or more dipping sauces. I chose tempeh instead of tofu. Tempeh is from Indonesia, just like satay. Tempeh is firmer and chewier. It holds up better when grilling. If you haven’t tried it, you should!  I shared it with my 2 1/2 year old friend. He loved dipping the tempeh sticks into the peanut sauce. He kept asking for more!

Tempah Satay with Peanut Sauce on a bed of mixed greens and edible flowers

Tempah Satay with Peanut Sauce on a bed of mixed greens and edible flowers

Tempeh Satay

Ingredients:

  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • 2 T ginger root, grated* (4 cm cubed)
  • 2 T lemon juice (1 oz or 30 mls)
  • 1 T soy sauce (0.5 oz or 15 mls)
  • 1 tsp ground coriander (5 mls)
  • 1 tsp ground cumin (5 mls)
  • 1/2 tsp ground turmeric (2-2.5 mls)
  • 1/2 T crushed red pepper (0.25 oz or 7 mls)
  • 2 T  peanut or olive oil (30 mls)
  • 1 lb tempeh

*A good way to keep ginger on hand: freeze whole, unpeeled ginger root in a plastic bag. When you need some, take it out of the freezer and grate it with a fine grater. No need to peel it!

Directions:

  1. Steam tempeh for 15 – 20 minutes. This helps remove bitterness and allows it to absorb more flavor from the marinade.
  2. Cut tempeh into 1 inch slices, crosswise. Arrange tempeh strips in a shallow dish in a single layer.
  3. Combine remaining ingredients. Pour on top of tempeh, cover, and refrigerate for at least one hour.
  4. Pan fry tempeh in a little oil over medium high heat until crispy and golden brown, about 1 – 2 minutes on each side.

Peanut Sauce

Ingredients:

  • 3/4 cup coconut milk (6 oz or 180 mls)
  • 4 T peanut butter (2 oz or 60 mls)
  • 2 T lemon juice (1 oz or 30 mls)
  • 1 T soy sauce (0.5 oz or 15 mls)
  • 1 T ginger root, grated (2 cm cubed)
  • 1 tsp brown sugar (5 mls)
  • 1/2 tsp ground cumin (2.5 mls)
  • 1/2 tsp ground coriander (2.5 mls)
  • 1-2 dried red chilies, chopped (keep the seeds for heat)

Directions:

  1. Mix dry ingredients in a small bowl. Add soy sauce, ginger, and lemon, mix well.
  2. Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often, until peanut butter is completely melted.

Pepper Dip (optional)

Ingredients:

  • 4 T soy sauce (2 oz or 60 mls)
  • 1 T lemon juice (0.5 oz or 15 mls)
  • 1 tsp brown sugar (5 mls)
  • 1-2 dried red chilies, chopped (keep the seeds for heat)
  • 1 finely chopped green onion (scallion)

Directions:

  1. Mix well. Serve chilled or room temperature.

Tamarind Dip (optional)

Ingredients:

  • 4 T tamarind paste (2 oz or 60 mls)
  • 1 T soy sauce (0.5 oz or 15 mls)
  • 1 clove of garlic, minced
  • 1 finely chopped green onion (scallion)
  • 1 tsp brown or white sugar, or to taste (about 5 mls)

Directions:

  1. Mix well. Serve chilled or room temperature.
  1. Rachel says:

    Just wanted to say thanks for a fab recipe. I made this last night and the only complaint I had was that I didn’t have enough for seconds. (I only used one pack of tempeh but I’ll do two next time, I bet the leftovers make awesome sandwiches). I was clearing out the fridge so had it with roasted cauliflower and some corn on the cob that had to be eaten and the whole meal was just yummy. Definitely a keeper and this is a rare find as one of my children is particularly awkward when it comes to new recipes :-)

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