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Sesame and Peanut Tempeh Skewers
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Sesame and Peanut Tempeh Skewers

Course Main Course

Ingredients

For the Tempeh

  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • ¼ tsp ground cumin
  • ¼ tsp smoked paprika
  • 7 ounces (200g) tempeh

For the Peanut Sauce

  • ¼ cup crunchy peanut butter
  • 3 tbsp full-fat coconut milk or almond milk for a lighter sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp lime juice
  • 1 tsp soy sauce
  • 1 tsp maple syrup
  • ½ tsp chili paste I used sambal oelek
  • ¼ tsp freshly grated ginger
  • Combine all the ingredients together in a small bowl and mix until fully combined.
  • Add 1-2 tbsp water if needed until you get a creamy consistency.

To Serve

  • Rice or quinoa
  • Greens: sautéed pak choi, kale or spinach

Toppings

  • toasted sesame seeds, crushed peanuts, chives

Instructions

  • Prepare the marinade by combining the soy sauce, sesame oil, ground cumin, and smoked paprika in a small bowl.
  • Cut the tempeh into about 2-inch cubes. Transfer to a baking dish or deep plate and pour the marinade on top. Stir to coat the tempeh with the marinade.
  • Cover and let sit in the refrigerator for at least 1 hour, or overnight.
  • Thread the tempeh pieces on short skewers. If your skewers are too long, cut them in half to make them smaller.
  • Heat a tablespoon of oil in a large non-stick skillet over medium heat.
  • Once hot, add the skewers to the skillet and cook for 2-3 minutes per side, until lightly charred, or grill them on a hot bbq.
  • Transfer the skewers to serving bowls and generously brush (or spoon) with the sesame and peanut sauce. Top with more peanuts and toasted sesame seeds.