Grilled Tempeh Satay

Name: Grilled Tempeh Satay
Ingredients: 1 small onion, quartered; 1 lemongrass stalk, cut into 1-inch pieces, optional; 1 1-inch piece fresh ginger, peeled and cut into coins; 1 clove garlic, peeled; 1 cup low-fat coconut milk; 2 tsp. chile sauce, such as sriracha; 2 tsp. light brown sugar; 3 pieces lime peel; 2 8-oz. pkgs. tempeh, cut into 1-inch cubes; 1/4 cup toasted sesame oil; 1/4 cup apricot jam; 2 Tbs. lime juice; 1 tsp. low-sodium soy sauce

13 ingredients

15 steps

Ingredients

1 small onion, quartered
1 lemongrass stalk, cut into 1-inch pieces, optional
1 1-inch piece fresh ginger, peeled and cut into coins
1 clove garlic, peeled
1 cup low-fat coconut milk
2 tsp. chile sauce, such as sriracha
2 tsp. light brown sugar
3 pieces lime peel
2 8-oz. pkgs. tempeh, cut into 1-inch cubes
1/4 cup toasted sesame oil
1/4 cup apricot jam
2 Tbs. lime juice
1 tsp. low-sodium soy sauce

Directions

1

To make Satay Skewers: Place onion, lemongrass, ginger, and garlic in blender; pulse until finely chopped.
2

Add coconut milk, chile sauce, brown sugar, and 1/2 cup water; pulse until combined.
3

Transfer to medium saucepan.
4

Bring coconut milk mixture and lime peel to a boil over medium heat.
5

Add tempeh cubes, and stir to coat.
6

Reduce heat to medium-low, cover, and simmer 20 minutes.
7

Remove from heat, and let tempeh cubes cool in liquid mixture.
8

Remove tempeh cubes from liquid, and thread on to skewers.
9

Strain liquid, and set aside.
10

Preheat grill or grill pan to medium-high.
11

To make Dipping Sauce: Combine all ingredients with 1/4 cup water and reserved coconut milk mixture in saucepan.
12

Bring to a boil over medium heat, and cook 2 to 3 minutes, or until thickened.
13

Brush Satay Skewers with sesame oil.
14

Grill 5 to 6 minutes, or until browned on all sides.
15

Serve with Dipping Sauce.