Tempeh Satay Skewers with Cucumber and Radish Slaw

Extremely flavourful and easy to make, these satay skewers are a welcome guest to any barbeque this summer, perfectly paired with a zingy and refreshing slaw, you can’t go wrong.

cooking time: 50 minutes

serves: 2

Recipe by: Carmen (@thecookingflea on instagram)

Ingredients

For the Tempeh marinade

1 Red Chilli (seeds removed)

1/2 Banana Shallot (peeled and chopped)

2 Garlic Cloves

10g Ginger (skin removed)

10ml Olive Oil

10g Soft Brown Sugar

1 Zest and Juice of a Lime

1/2 Tsp Coriander Seeds

Pinch of Salt

For the Satay Sauce

150g Smooth Peanut Butter

1 Red chilli (seeds removed and finely chopped)

15g Ginger (skin removed and finely grated)

200ml Full Fat Coconut Milk

1/2 Tbsp Tamari or Soy Sauce

1 Zest and Juice of a Lime

1/2 Tsp Coriander Seeds

Pinch of salt

For the Cucumber and Radish Slaw

1 Whole Cucumber (either spiralised or julienne sliced - centre seeds discarded)

100g Radishes (finely sliced)

20ml Rice Vinegar

1/2 Tsp Honey

25ml Olive Oil

300g Tempeh (cut into 1/2 inch cubes)

4 Small Wooden Skewers (soaked in water for 1 hour)

To Garnish (optional)

Toasted Peanuts

Toasted Coconut Flakes

Red Chilli (finely chopped)

Method

Pre heat the oven to 180°C

First you will need to steam the tempeh, this encourages the tempeh to take on the flavour from the marinade. Place the cubes into a steamer and steam for 8-10 mins.

Whilst the tempeh is steaming, blitz the marinade ingredients together in a blender to form a paste. Pour this into a shallow dish and when the tempeh is done steaming add this to the marinade, coating all the cubes. Set aside for 20-30 mins.

As the tempeh is marinating you can make the satay sauce by combining all the ingredients together in a saucepan and bring to a boil then remove from the heat.

Feed the cubes evenly onto the pre-soaked skewers and place onto a non stick baking tray then place in the oven for 20 mins, turning them half-way through.

Whilst the tempeh is cooking make the slaw by mixing the vinegar, oil and honey together in a large bowl then adding the cucumber and radishes and combining everything.

Remove the tempeh and drizzle the satay sauce over so that each skewer is coated in the sauce.

Serve the skewers with the slaw and any added extras on top.