Tempeh Satay with Balinese Peanut Sauce
Tempeh is my favourite vegan protein source. Made from fermented soy beans it has the same protein content as a serving of meat and it even contains probiotics to improve gut health and digestion. This tempeh satay with peanut sauce is a common meal Ubud, and one that we recreate whenever we feel like a taste of Bali.
Ingredients
Peanut Sauce Ingredients:
- 200g roasted peanuts
- 3 cloves garlic
- 4 cloves shallot
- 1 tbs plam sugar or coconut sugar
- 1 tbs red chili flakes
- 1 tbs ginger, grated
- Juice from 1/2 a lime
- 2.5 tbs sweet soy sauce
- 1 cup chicken stock
- 4 tbs light coconut milk
Tempeh Satay Ingredients:
- 1 package organic tempeh, cut into cubes
- 1 chopped shallot
- 2 cloves of garlic, chopped
- 1 tbs sweet soy sauce
- 1 tbs regular soy sauce
- 2 tsp lime juice
- 1 tbs coconut oil, melted
- salt + pepper to taste
Instructions
Peanut Sauce Instructions:
(Note: This sauce tastes best when made in a large mortar and pestle but can also be made in a food processor). Grind chilies, garlic, shallot, palm sugar and ginger in a large mortal and pestle or food processor until a thick paste forms. Add the roasted peanuts and continue grind into a thick paste. Place the peanut paste in a hot pan over medium heat, add chicken stock, soy, coconut milk and simmer until thick. Finish with lime. Will keep in the fridge for up to 1 week (I promise you won't have any left by the end of the week!).
Tempeh Satay Instructions:
Mix everything (except tempeh cubes) together in a bowl to form the marinade, stir until well-mixed. Cover the tempeh cutes with the marinade and let sit for minimum 1 hour - ideally over night. Place marinated tempeh cubes onto a metal BBQ skewer and BBQ over medium high 5 - 8 minutes, basting with sauce and turning frequently until the tempeh is crispy.
Recipe by This Doctors Kitchen at https://www.thisdoctorskitchen.com/this-doctors-balinese-kitchen/