This plant-based protein is made from cooked fermented soyabeans. The fermented beans are formed into densely packed patties or blocks, which can then be used in a variety of dishes, from stir-fries to chilli con carne, as a meat replacement.
Cooking InstructionsDownload PDF
Soak the skewers in water.
Slice the tempeh into long, thin strips across the grain. Grate the ginger. Chop the lemongrass.
In a mixing bowl, combine 125ml coconut milk, ginger, lemongrass, turmeric, coriander, cumin and caster sugar. Add the tempeh and toss to coat well. Cover with cling film and leave to marinate in the fridge for at least 1 hour.
To make the peanut sauce, place a saucepan over a medium heat. Add the oil and the curry paste. Cook for a few minutes before adding 200ml coconut milk and peanuts. Stir in the muscovado sugar and tamarind paste or lime juice. Simmer gently, stirring frequently, until the sauce thickens. (If the sauce is too thick, stir in a little boiling water.) Pour into a bowl and allow to cool.
Place a griddle pan over a high heat. Brush the pan with a little oil. Thread the tempeh onto the skewers. Grill the skewers on both sides for 2 minutes. Baste with any remaining marinade.
Meanwhile, prepare the sambal. Zest and juice the limes. Remove the seeds from the chilli and chop finely. Peel the cucumber and slice. Toss all the ingredients together in a bowl, along with a handful of mint and coriander.
Serve the tempeh satay with the peanut sauce and sambal.