Ingredients:

  • 1 cup roasted peanuts
  • 3 cloves garlic
  • 4 cloves shallots
  • 1 tablespoon coconut sugar
  • 1 tablespoon red chili flakes
  • 1 tablespoon ginger (grated)
  • 1⁄2 lime (juiced)
  • 2 1⁄2 tablespoons sweet soy sauce
  • 1 cup chicken stock
  • 4 tablespoons light coconut milk
  • 1 package of organic tempeh (cubed)
  • 1 shallot (chopped)
  • 2 cloves garlic (chopped)
  • 1 tablespoon sweet soy sauce
  • 1 tablespoon regular soy sauce
  • 2 teaspoons lime juice
  • 1 tablespoon coconut oil (melted)
  •   salt and pepper (to taste)

Instructions:

Peanut Sauce instructions

  1. Grind chilies, garlic, shallot, coconut sugar, and ginger in a large mortar and pestle or food processor until a thick paste forms.
  2. Add the roasted peanuts and continue to grind into a thick paste.
  3. Place the peanut paste in a hot pan over medium heat, add chicken stock, soy, and coconut milk, and simmer until mixture thickens.
  4. Serve with lime alongside tempeh satay.

Will keep in the fridge for up to 1 week.

Tempeh Satay instructions

  1. Mix everything (except tempeh cubes) in a bowl to form the marinade, and stir until well-mixed.
  2. Cover tempeh cubes with the marinade and let sit for a minimum of 1 hour—ideally overnight.
  3. Place marinated tempeh cubes onto a metal skewer and barbecue over medium high for 5–8 minutes, basting with sauce and turning frequently until the tempeh is crispy.

Notes: