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Tempeh Satay with Curried Cashew Sauce

Yield 20 servings (serving size: 2 tempeh cubes and about 2 teaspoons sauce)
Tempeh and cashews stand in for the traditional chicken and peanuts in this classic Indonesian dish.

Ingredients

  • Tempeh:
  • 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
  • Sauce:
  • 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

Nutrition Information

  • calories 50
  • caloriesfromfat 32 %
  • fat 1.8 g
  • satfat 0.4 g
  • monofat 0.3 g
  • polyfat 0.7 g
  • protein 4 g
  • carbohydrate 4.1 g
  • fiber 1.7 g
  • cholesterol 0.0 mg
  • iron 0.7 mg
  • sodium 241 mg
  • calcium 32 mg

How to Make It

  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.