Spicy tempeh satay
Satay is enjoyed in just about every nook and cranny of archipelagic Southeast Asia — from the paddy fields of Pahang to the blue beaches of Bali. In between those spaces, there are hundreds of satay varieties using just about every protein imaginable. That of course, means tempeh is a huge part of the equation. In fact, we have two tempeh recipes and this one that we’re sharing is a spicy version. Both are of course, equally delicious and perfect for plant-based diets. As with all recipes that call for chillies, alter it to your preferences, but we found five birds eye’s chillis to hit that perfect spot.
- 200g of tempeh
- 2 tbsp olive oil
- 5 bird’s eye chilli
- one tomato, quartered
- 5 shallots
- 1 clove of garlic
- 2 stalks of lemongrass, sliced
- 1 inch knob of ginger
- 1 inch knob of fresh turmeric
- 6 kaffir lime leaves, shredded
- 1 tsp of salt (adjust to taste)
- 1 tsp of sugar (adjust to taste)
- Cut tempeh into one inch cubes.
- Blend chilli, tomato, shallots, garlic, lemongrass, ginger and turmeric in a blender with the water to make the spice mix.
- Heat up pan with the olive oil.
- Pour in the spice mix and allow it to sauté until the water evaporates
- Stir in shreds of kaffir lime leaves, and season to taste with salt and sugar
- Add in tempeh and stir fry until cooked.
- Allow tempeh to sit in the marinade until ready to grill
- Arrange the marinated tempeh on skewers.
- Place over grill. Tempeh satay is done when all sides are lightly charred.