Tempeh Satay And Asian Peanut Sauceappetizers, vegetables, sauces, main dish 1/2 cup grated coconut 1/4 cup orange juice 1 teaspoon honey 1/4 cup tarmari 1/8 teaspoon cayenne pepper 4 tempeh cutlets -----Asian peanut sauce----- 1/4 cup smooth peanut butter 3 tablespoons tamari 1 teaspoon mirin or sherry 1/2 teaspoon rice vinegar 1/8 teaspoon garlic powder 1 tablespoon honey 1 cup plain; nonfat yogurt 1/8 teaspoon cayenne pepper To make marinade, puree 1/4 cup coconut with orange juice, honey, tamari and cayenne in a blender. Pour marinade into a shallow baking dish. Cut tempeh into 3/4-inch cubes and add to marinade. Set aside 15 minutes. In a small bowl, blend together peanut sauce ingredients with a wire whisk. Refrigerate until serving time. Thread tempeh cubes onto bamboo skewers that have been soaked in water. Grill tempeh over medium-hot coals 3 to 5 minutes on each side. Brush shish kabobs with marinade and sprinkle with remaining coconut. Serve immediately with Asian Peanut Sauce. |
