Tempeh satay
Servings: 2
Prep Time: 4 hours
Cook Time: 20 minutes
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Ingredients
- 2 cups diced tempeh
- 4 tablespoons kecap manis
- 1/4 tablespoon fish sauce
- 1 tablespoon diced shallot
- 1 whole juiced lime
- 3 teaspoons palm sugar
- 1/8 cup tamarind
- 5 leaves kaffir lime leaves
- 5 leaves salam leaves
- 3 teaspoons galangal root
- 1 tablespoon diced fresh Lemon grass
- 1/4 teaspoon fresh nutmeg
- 1 teaspoon cardamom powder
- 1/4 teaspoon fennel seed
- 2 tablespoon coconut oil
- 1 cup coconut milk
- 1 cup roasted spanish peanuts
- 6 teaspoons peanut sauce
- 1/2 cup coconut milk
- 1 tablespoon kecap manis
- 1/3 tablespoon fish sauce
- 5 tablespoons shallots
- 2 cloves garlic
- 5 whole dried red chili pepper
- 5 whole red chili pepper
- 1 tablespoon fresh ginger
- 1/4 teaspoon 5 star anise
- 1 teaspoon cinnamon
- 1 teaspoon coriander powder
Instructions
In mixing bowl add all marinate ingredients. Add tempeh cubes. Marinate overnight.
To make peanut sauce (can make ahead to use in several recipes)
Preheat oven to 425.
Add your Spanish peanuts to cooking dish and add a little olive oil and mix well. Place in oven a cook for 6 minutes. Take out of oven and let it cool.
Put all spices in food processor and pulse until everything is smooth. Heat up skillet. Add the coconut oil. Sauté for around 5 minutes or so. Stir constantly. Add the coconut milk and simmer for another 5 minutes.
Place the peanuts in food processor and pulse until peanuts becomes like a powder. Add peanut mixture to the sauce. Stir.
To make satav
Preheat oven to 425.
Put tempeh on skewers. Place in oven and cook for 15 to 20 minutes. Baste tempeh every 5 minutes with marinade sauce.
While tempeh is cooking add peanut sauce, kecap manis, fish sauce and around 1/2 cup coconut milk to a sauce pan. Mix until you have a dipping sauce. Simmer for 5 minutes.
Comments
Here’s a great vegetarian tempeh dish.
Nutritional Information
*roasted spanish peanuts not found in USDA database
| Nutrition Facts | |
|---|---|
| Serving Size 1 Tempeh satay Servings Per Batch 2 | |
| Amount Per Serving | |
| Calories948 | Calories from Fat 2 |
| % Daily Value * | |
| Total Fat 69g | 106% |
| Saturated Fat 48g | 239% |
| Monounsaturated Fat 8g | |
| Polyunsaturated Fat 8g | |
| Trans Fat 0g | |
| Cholesterol 0g | 0% |
| Sodium 500mg | 21% |
| Potassium 2109mg | 60% |
| Total Carbohydrate 61g | 20% |
| Dietary Fiber 7g | 26% |
| Sugars 20g | |
| Protein 41g | 82% |
| Vitamin A | 44% |
| Vitamin C | 566% |
| Calcium | 32% |
| Iron | 15% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition Visualization
Macronutrient Breakdown
% Daily Value
Nutrition Facts (per serving)
| Calories | 1000 kcal | 50% DV |
| Protein | 43.9g | 88% DV |
| Total Fat | 76.3g | 98% DV |
| Carbohydrates | 55.7g | 20% DV |
| Fiber | 7.4g | 26% DV |
| Sugar | 17.9g | 36% DV |
| Sodium | 501mg | 22% DV |
* Percent Daily Values are based on a 2000 calorie diet
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