Peanut tempeh satay

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 225 g tempeh
• 2 tsp vegan chilli-garlic sauce
• 1 tbsp sesame oil, plus a little for the grill
• 2 tbsp smooth peanut butter
• 6 tbsp coconut aminos
• 3 tbsp lime juice
• 2 tbsp maple syrup
• 2 tsp grated fresh turmeric, optional
• 4 garlic cloves
• 1 lemongrass stalk, tender part
• Fresh coriander to serve
• Rice or noodles and vegetables to accompany

Step-by-step method

1. Put tempeh in a pan with about 2 cm water and simmer gently for 10–12 minutes, turning halfway. Drain, pat dry and cut into pieces thick enough for skewers.
2. Blend chilli sauce, sesame oil, peanut butter, coconut aminos, lime, maple syrup, optional turmeric, garlic and lemongrass.
3. Coat tempeh, cover and marinate in the fridge for 24 hours, turning occasionally. The source allows a minimum of 2 hours, with a milder flavour.
4. Heat the oven to 190 °C. Thread tempeh onto grill- and oven-safe skewers, reserving the marinade.
5. Oil a hot griddle and sear the skewers for about 4 minutes per side. Transfer to a lined tray and brush with marinade.
6. Bake for 20–30 minutes, turning halfway, until golden. Serve with coriander, rice or noodles and vegetables; warm remaining marinade in a small pan to serve as a sauce.