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.

How to Make It

Step 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.

Step 2

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

Step 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.

Step 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.

Ratings & Reviews

rstarrlemaitre's Review

rstarrlemaitre
September 26, 2011
Addictive little appetizer bites! Great umami flavor on the tempeh from the soy sauce mix, and the strong curry and creamy flavor of the sauce made a great compliment. What I couldn't taste was the almonds! Definitely increase the amount from the 2 tablespoons suggested.