Made with fermented organic soya beans, the pleasing texture and nutty flavour of this tempeh lends itself perfectly to satay.

Ingredients

  • 200g Plain Tempeh
  • 1 tbsp soy sauce, (plus 1 tbsp for the sauce)
  • 1 tbsp sesame oil
  • 1 tsp sesame seeds, (toasted)
  • ½ Lime, (juice only)
  • 1 tsp runny honey
  • 1 tbsp curry powder
  • 3 tbsp crunchy peanut butter
  • 165ml tin coconut milk

Method

  1. Cut the tempeh into cubes, toss in the soy sauce and sesame oil and thread onto skewers.
  2. Pop the tempeh skewers into a frying pan and cook for 2-3 mins each side until slightly golden.
  3. Meanwhile, mix the lime juice, soy sauce, honey, curry powder and peanut butter in a small saucepan, heat and add coconut milk until the desired consistency has been reached (you want a sauce that’s thick enough to stick to your tempeh).
  4. When the skewers have been browned on all sides, brush with the satay sauce (or simply drizzle it over), sprinkle with sesame seeds and serve.