Tempeh Satay with Curried Cashew Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Tempeh and cashews stand in for the traditional chicken and peanuts in this classic Indonesian dish. Ingredients:
1/4 cup rice vinegar |
1/4 cup low-sodium soy sauce |
1/4 cup mirin (sweet rice wine) |
2 teaspoons minced peeled fresh ginger |
2 teaspoons vegetable oil |
1 garlic clove, crushed |
1 pound tempeh, cut into 40 cubes |
cooking spray |
1 cup chopped onion |
2 teaspoons minced peeled fresh ginger |
1/4 teaspoon fine sea salt |
2 garlic cloves, chopped |
2 teaspoons curry powder |
1/2 teaspoon ground turmeric |
1 cup water |
2 tablespoons chopped cashews |
1 tablespoon fresh lemon juice |
Directions:
1. To prepare tempeh, combine first 6 ingredients in a large nonstick skillet; add tempeh, tossing lightly to coat. Bring to a boil. Cover, reduce heat to low, and simmer 15 minutes.
2. Uncover mixture and increase heat to medium-high. Cook 4 minutes or until golden brown, turning frequently. Cool.
3. To prepare sauce, heat a small saucepan coated with cooking spray over medium-high heat. Add onion, 2 teaspoons ginger, salt, and 2 garlic cloves; sauté 5 minutes. Stir in curry powder and turmeric; sauté 1 minute. Add water. Bring to a boil, and cook 1 minute. Cool 5 minutes.
4. Pour onion mixture into a blender, and add cashews and lemon juice. Process until smooth. Place a toothpick in each tempeh cube. Serve with warm cashew sauce.
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