This Smoky Tempeh Peanut Satay perfect for parties. A flavourful and vibrant Thai-inspired marinade has been paired with hearty tempeh skewered and lightly charred. If you are serving it at a party, make a double batch and maybe have more on reserve to toss in the oven as it will become the favourite appetizer of the evening!
Smoky Tempeh Peanut Satay
This Smoky Tempeh Peanut Satay perfect for parties. A flavourful and vibrant Thai-inspired marinade has been paired with hearty tempeh skewered and lightly charred.
Equipment
- 4 x 15cm wooden skewers
Ingredients
- 1 tablespoon gluten-free chilli garlic sauce
- juice of 1 lemon
- juice of 1 lime
- 2 tablespoons toasted sesame oil
- ¼ cup gluten-free tamari
- ¼ cup creamy gluten-free peanut butter
- 2 tablespoons maple syrup
- ½ teaspoon smoked paprika
- 225 g tempeh
- crushed peanuts optional
- 2 spring onions thinly sliced (optional)
Instructions
- Preheat the oven to 190°C. Line a sheet pan with parchment paper. Soak the skewers (if using), in a shallow dish of water while preparing the sauce.
- Combine the chili garlic sauce, lemon juice, lime juice, sesame oil, tamari, peanut butter, maple syrup and smoked paprika in a bowl.
- Cut the tempeh in three strips lengthwise and then quarter each strip into 4 triangles for 12 thick triangles in total. The ends will be square, but the remaining parts will be triangles. Toss the pieces in the bowl until completely coated. Add 3 pieces to each skewer (if using). Transfer the tempeh to the prepared sheet pan.
- Use a spoon to drizzle the marinade on each piece. Bake for 10 minutes. Then flip tempeh and use a spoon to drizzle more marinade on the pieces. There should still be about ¼ cup (60ml) marinade left. Hold on to it. Bake for 10 minutes, until dry. If desired, turn the oven up to broil and broil for 1 to 2 minutes to lightly char the edges.
- Transfer the tempeh to a serving dish. Drizzle with remaining marinade, and sprinkle with crushed peanuts and spring onions (if using).
Notes
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