Thai Peanut Tempeh Shish Kabobs
These meatless shish kabobs are so tender and delicious, you'll forget that they're actually good for you, too! They're also fun to eat, and make great hors d'oeuvres for parties.
Ingredients
- Marinate for the tempeh:
- 1/4 cup light sesame oil
- 1 tablespoon toasted sesame oil
- 1/4 cup tamari (a type of soy sauce made without wheat)
- 1/4 cup brown rice vinegar
- 1/4 cup mirin (a Japanese cooking wine, available in Asian markets and health food stores)
- 1 tablespoon minced ginger
- 1 garlic clove minced
- 1 pound tempeh (a vegetarian meat substitute, made from cooked and fermented soybeans)
- Thai Peanut Sauce for dipping:
- 3 tablespoons toasted sesame oil
- 4 cloves garlic, minced
- 1 cup finely minced red onion
- 15 ounce can of unsweetened coconut milk
- 1/4 cup whole unsalted roasted peanuts, chopped finely
- 1/4 cup brown rice vinegar
- 1/4 cup maple syrup
- 1/4 cup tamari
- 1 teaspoon crushed chili flakes
Preparation
Level: Intermediate
Servings: 6
Cook Time:
Ready In:
Whisk all marinate ingredients (everything except the tempeh) in a bowl.
Arrange tempeh in a wide saucepan. Pour the marinate over the tempeh and bring to a boil on high heat.
Reduce flame to medium low, cover and simmer for 20 minutes. Take lid off; continue to cook until sauce cooks off.
To make peanut sauce: Sauté onion and garlic in oil. Put in a blender with all other ingredients and blend well.
Cut sautéed tempeh patties. Using a 6 or 8-inch bamboo skewer per tempeh piece, pierce thru each end of the slice, the long way, from one end to the other.
Dip/drench tempeh into sauce, Serve arranged on a platter.
