Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Tempeh Satay & Asian Peanut Sauce

1/2 c Grated coconut

1/4 c Orange juice

1 ts Honey

1/4 c Tarmari

1/8 ts Cayenne pepper

4 Tempeh cutlets

Asian Peanut Sauce

1/4 c Smooth peanut butter

3 tb Tamari

1 ts Mirin or sherry

1/2 ts Rice vinegar

1/8 ts Garlic powder

1 tb Honey

1 c Plain, nonfat yogurt

1/8 ts Cayenne pepper

To make marinade, puree 1/4 cup coconut with orange juice, honey, tamari and cayenne in a blender. Pour marinade into a shallow baking dish. Cut tempeh inot 3/4-inch cubes and add to marinade. Set aside 15 minutes. In a small bowl, blend together peanut sauce ingredients with a wire whisk. Refrigerate until serving time. Thread tempeh cubes onto bamboo skewers that have been soaked in water. Grill tempeh over medium-hot coals 3 to 5 minutes on each side. Brush shish kebabs with marinade and sprinkle with remaining coconut.

Serve immediately with Asian Peanut Sauce.

Continue to:

• prev: Tempeh Salad
• Index
• next: Tempura , Japanese Way

Related Recipes:

• Time To Wind Down (Menu & Recipes)
• Vicki's Cream Cheese Balls
• Mussel and Saffron Soup
• Speedy Crabmeat Imperial
• Tagine Of Okra & Tomatoes
• Thai Mini Spring Rolls