Tempeh Satay with Peanut Dipping Sauce

🛒 Ingredients

• #For the Tempeh & Marinade:
• 300g firm tempeh, cut into 2.5cm cubes
• 1 red bell pepper, cut into similar‑sized chunks (optional, for color & crunch)
• 8–10 bamboo skewers (soaked in water 30 mins to prevent burning)
• #Marinade:
• 3 tbsp sweet soy sauce (kecap manis, vegan)
• 1 tbsp light soy sauce or tamari
• 1 tbsp fresh lime juice
• 1 tbsp coconut sugar or brown sugar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• ½ tsp ground coriander
• ¼ tsp ground cumin
• Pinch of white pepper
• 1 tbsp neutral oil
• #For the Peanut Dipping Sauce:
• 150g roasted unsalted peanuts
• 2 cloves garlic, lightly toasted
• 2–3 red chilies (adjust for heat)
• 2 tbsp coconut sugar
• 1 tbsp sweet soy sauce
• 1 tbsp lime juice
• 150–200ml warm water
• Pinch of salt

👩‍🍳 Instructions

1. 1

   Marinate tempeh: Whisk all marinade ingredients together in a bowl. Add tempeh and bell pepper (if using), toss gently to coat fully. Let sit for at least 20 minutes — longer for deeper flavor.

2. 2

   Thread skewers: Alternate marinated tempeh and bell pepper pieces onto the soaked skewers. Brush with any remaining marinade.

3. 3

   Cook: Grill over medium heat, or pan‑fry in a little oil, turning often, for 8–10 minutes until golden, slightly charred, and caramelized all over.

4. 4

   Make the sauce: Blend roasted peanuts, garlic, chilies, sugar, and soy sauce until coarse or smooth as you like. Stir in warm water gradually until you get a thick, dipping consistency. Pour into a small pan, simmer gently 2–3 minutes, then stir in lime juice and salt.

5. 5

   Serve: Arrange warm satay on a plate with lime wedges and extra chili if desired. Dip generously in the peanut sauce and enjoy.