Thai-Inspired Tempeh Satay with Peanut Dipping Sauce
When it comes to eating at our favorite Thai restaurant, my sister and I pretty much always have to split a satay appetizer, which usually results in us having to fight one another for the very last one.
However, if I only used this recipe, which uses tempeh instead of tofu or chicken, we could be eating all of the satay we want all of the time! (Also, I think this is the perfect introductory recipe for people who are still just using tempeh in their kitchens. It's delicious!)
1) Make Thai Peanut Sauce according to the directions on my Vegan DIY card. Also, if you're using wooden skewers, place them in a shallow dish and cover with water for at least 30 minutes.
2) Slice the lemongrass stalk open lengthwise and remove the tough outer layers, retaining the light colored inner stalk. Cut the inner stalk into 1-inch pieces and place it in a food processor bowl with the shallots, garlic, ginger, lime juice, soy sauce or tamari, oil, agave or maple syrup, chili paste or Thai chili and coriander. Blend to a relatively smooth consistency (some small chunks will remain).
3) Place the tempeh cubes in a shallow dish. Pour the lemongrass marinade over the tempeh and toss to coat. Marinate for at least 30 minutes at room temperature, or in the refrigerator for up to 12 hours, tossing occasionally to distribute marinade.
4) Skewer the tempeh cubes, alternating with red pepper pieces, placing 5-7 pieces of each on a skewer. Reserve any excess marinade.Preheat oven to 400ºF and lightly coat a baking sheet with oil. Arrange the skewers on the baking sheet and bake for 12 minutes, turning about half way through and brushing with reserved marinade. After 12 minutes, switch the to broil and move the baking sheet to a location under broiler. Broil for about 3 minutes, watching closely to prevent burning, until the tempeh and peppers are lightly charred in spots.