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
- 4 x 15cm wooden skewers
- 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)
- 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).