Tempeh Satay with Curried Cashew Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 50
  • Calories from fat: 32%
  • Fat: 1.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.7g
  • Protein: 4g
  • Carbohydrate: 4.1g
  • Fiber: 1.7g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 241mg
  • Calcium: 32mg

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.
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