Satay Tempeh Skewers with Sesame Ginger Slaw

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Servings: 4 Prep: 25 min Cook: 135 min Low Carb Pescetarian Vegan Vegetarian Oven Vegetarian Added about 1 month ago Updated about 1 month ago

Satay Tempeh Skewers with Sesame Ginger Slaw

Ingredients

For the tempeh: 14 ounces tempeh 8 skewer sticks For the marinade: 1 inch fresh ginger ¼ cup crunchy peanut butter 1 ½ ounces full fat coconut milk, more as needed 1 tablespoon sesame oil 1 tablespoon lime juice 1 tablespoon tamari 1 tablespoon agave nectar 1 teaspoon sambal oelek For the slaw: ½ head red cabbage 2 inches fresh ginger 1 tablespoon sesame oil 1 teaspoon agave nectar 1 tablespoon lime juice ½ teaspoon sea salt, to taste ¼ teaspoon ground black pepper, to taste sesame seeds, to taste

Instructions

1. For the tempeh: Cut tempeh into cubes, 4 per skewer.

2. For the marinade: Peel and grate ginger.

3. Mix all marinade ingredients in a bowl. Add tempeh to the marinade and stir until all cubes are covered.

4. Cover dish or place in an airtight container and store in fridge for at least two hours, or overnight.

5. Preheat oven to 350F.

6. Thread marinated tempeh on skewers (4 cubes on each), then place on a baking sheet and bake for 20-25 minutes, checking to prevent burning.

7. Reserve the rest of the marinade for serving. While tempeh is baking, prepare slaw.

8. For the slaw: Finely shred cabbage. Peel and grate ginger.

9. Combine slaw ingredients, except sesame seeds, in a bowl and season with salt and pepper. Mix well and set aside.

10. Once tempeh is ready, serve 2 skewers per person, with a drizzle of the leftover sauce, alongside the Asian slaw. Sprinkle with sesame seeds to serve.