Tempeh Satay with Curried Cashew Sauce

recipe
Tempeh and cashews stand in for the traditional chicken and peanuts in this classic Indonesian dish.

Yield:

20 servings (serving size: 2 tempeh cubes and about 2 teaspoons sauce)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Uncover mixture and increase heat to medium-high. Cook 4 minutes or until golden brown, turning frequently. Cool.

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.

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.

Note:

Peter Berley,

September 2002
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