This one was not a winner for me. I subbed tofu instead of tempeh, doubled the marinade and let it marinade all day after pressing the tofu for several hours. After all that, the tofu still had no flavor. The honey mixture never really thickened, so it just slid right off the skewers. I do agree it was easy to make, but not one I will make again.
Grilled Tempeh Skewers
More From Cooking Light
Total: 2 Hours, 10 Minutes
- Calories: 250
- Fat: 10.1g
- Saturated fat: 1.4g
- Monounsaturated fat: 4.3g
- Polyunsaturated fat: 3.4g
- Protein: 14.5g
- Carbohydrate: 27.6g
- Fiber: 8g
- Cholesterol: 0.0mg
- Iron: 2.7mg
- Sodium: 444mg
- Calcium: 108mg
- 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
- 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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