Tempeh Satay with Curried Cashew Sauce

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

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.