Grilled Tempeh Skewers

Name: Grilled Tempeh Skewers
Total time: 2 h 10 min
Yield: Serves 4 (serving size: 2 skewers)
Ingredients: 5 teaspoons rice vinegar, divided; 1 tablespoon lower-sodium soy sauce; 2 teaspoons dark sesame oil; 2 teaspoons sambal oelek (ground fresh chile paste); ¼ 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; ½ teaspoon kosher salt; ⅛ 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

4 Ratings
3 Reviews

The salty-sweet glaze complements the nutty, slightly tangy flavor of the tempeh. If you've never experimented with this soybean cake before, this is a good recipe to start with.

By Tiffany Vickers Davis

Recipe by Cooking Light July 2013

Gallery

Credit: Becky Luigart-Stayner; Stylist: Cindy Barr

Recipe Summary

hands-on:

22 mins

total:

2 hrs 10 mins

Yield:

Serves 4 (serving size: 2 skewers)

Nutrition Info

Directions

Step 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.

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Step 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.
Step 3
Preheat grill to high heat.
Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

250 calories; fat 10.1g; saturated fat 1.4g; mono fat 4.3g; poly fat 3.4g; protein 14.5g; carbohydrates 27.6g; fiber 8g; iron 2.7mg; sodium 444mg; calcium 108mg.

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strongirl

09/09/2015

Please learn from the previous review and do NOT use tofu. The tempeh has a better texture for grilling and does absorb the marinade well. I only did an hour of marinating which was plenty. Do not marinate for a minute longer than stated or the tempeh will crumble. The honey lime glaze was delicious and mine thickened up just fine. It will thicken a bit more as it cools so don't over cook or it will be too thick to brush on. I had to thin mine a bit. The glaze would be terrific on chicken or fish or even tossed with fruit. Also, if your grill is super hot, lower the heat a bit. Some of the tempeh got a bit charred on the edges. My vegan 10 year old ate every bite.

AKinAK

09/05/2013

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.

DocHill3

06/16/2013

I made this for meatless Monday. My family has been Luke warm on my typical meatless Monday recipes. This one was really good! Easy to make because I got the bag of small yellow and red pepper I didn't have to cut. I served it with an asparagus orzo left over from a previous recipe. I had never cooked with tempeh before. I will definitely make this again! Excellent!

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