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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The salty-sweet glaze complements the nutty, slightly tangy flavor of the tempeh. If you've never experimented with this soybean cake before, this is a good recipe to start with. Ingredients:
5 teaspoons rice vinegar, divided |
1 tablespoon lower-sodium soy sauce |
2 teaspoons dark sesame oil |
2 teaspoons sambal oelek (ground fresh chile paste) |
1/4 teaspoon black pepper |
1 (8-ounce) package organic soy tempeh, cut into 16 pieces |
2 tablespoons honey |
2 tablespoons fresh lime juice |
1 tablespoon canola oil |
1/2 teaspoon kosher salt |
1/8 teaspoon ground red pepper |
16 cherry tomatoes |
16 button mushrooms |
1 large yellow bell pepper, cut into 16 pieces |
2 tablespoons diagonally sliced green onions |
Directions:
1. Combine 1 tablespoon vinegar and next 4 ingredients (through black pepper) in a small zip-top plastic bag; add tempeh. Marinate in refrigerator 2 hours, turning occasionally.
2. Combine remaining 2 teaspoons vinegar, honey, juice, canola oil, salt, and red pepper in a small saucepan. Bring to a boil over medium-high heat; cook 2 minutes or until honey mixture is slightly thickened.
3. Preheat grill to high heat.
4. Thread tempeh, tomatoes, mushrooms, and bell pepper alternately onto each of 8 (6-inch) skewers. Place skewers on grill; grill 10 minutes or until browned, turning after 5 minutes and basting occasionally with half of honey mixture. Drizzle with remaining honey mixture; sprinkle with onions.
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