Tempeh Satay is a brilliant plant-based interpretation of the classic Southeast Asian street food staple. By utilizing tempeh—a traditional Indonesian fermented soybean cake—this dish offers a firm, nutty, and protein-dense alternative to meat. The fermentation process not only enhances the nutritional profile but also creates a porous structure that is ideal for soaking up aromatic marinades. When grilled, the tempeh develops a smoky, charred exterior that pairs perfectly with a decadent peanut sauce, balancing the earthy notes of the soy with the creamy, spicy, and sweet elements of coconut and chili.

• Prep time: 20 minutes (plus 1 hour marinating)

• Cook time: 10 minutes

• Servings: 3–4 people (approx. 10–12 skewers)

Ingredients List

The Tempeh & Marinade:

• 400g Tempeh, cut into long strips or bite-sized cubes

• 2 tbsp Soy sauce or Tamari

• 1 tbsp Liquid aminos or maple syrup

• 1 tsp Turmeric powder

• 1 tsp Ground coriander

• 1 tbsp Lime juice

• Wooden skewers (soaked in water for 30 minutes)

The Spicy Peanut Sauce:

• ½ cup Natural peanut butter (unsweetened)

• ½ cup Full-fat coconut milk

• 1 tbsp Red curry paste (ensure it is vegan)

• 1 tbsp Soy sauce

• 1 tbsp Agave or brown sugar

• 1 tsp Sriracha or chili flakes (to taste)

• A splash of warm water (to reach desired consistency)

Step-by-Step Instructions

1. Steam the Tempeh: To remove the slight bitterness often found in raw tempeh, steam the pieces for 10 minutes before marinating. This also opens up the "pores" of the tempeh.

2. Marinate: In a shallow dish, whisk together the soy sauce, maple syrup, turmeric, coriander, and lime juice. Add the steamed tempeh and toss gently. Let it marinate for at least 1 hour (or overnight for maximum flavor).

3. Make the Sauce: In a small saucepan over medium-low heat, whisk together the peanut butter, coconut milk, curry paste, soy sauce, and sweetener. Stir until smooth and bubbly. If it’s too thick, whisk in a tablespoon of warm water at a time until it reaches a velvety, pourable consistency.

4. Skewering: Thread the marinated tempeh onto the soaked wooden skewers.

5. Grill: Heat a grill pan or outdoor grill to medium-high heat. Lightly oil the grates. Grill the skewers for 3–5 minutes per side until they have dark, distinct char marks and are heated through.

6. Assemble: Arrange the skewers on a platter. You can either drizzle the peanut sauce over the top or serve it in a bowl on the side for dipping.

7. Garnish: Finish with a sprinkle of crushed peanuts, fresh cilantro, and a few slices of red chili.

Pro-Tips

• Don't Skip the Steam: Steaming the tempeh is the difference between a "good" and a "great" satay. It softens the texture and ensures the marinade penetrates to the very center of the protein.

• Soak Your Skewers: If using wooden skewers on a grill, soaking them for at least 30 minutes is crucial to prevent them from catching fire or splintering.

• The "Dip" Test: For the perfect sauce, it should be thick enough to coat the back of a spoon but loose enough to pool slightly when dropped. If it becomes too oily, a small squeeze of lime juice will help emulsify it back together.