Tempeh Satay Skewers

Serves 4
Total Time
30 Minutes
For the slaw
1 mooli (white radish/daikon) or an additional 2 carrots
2–3 large carrots
150g of edamame beans
8 pink radishes, thinly sliced
4 spring onions, trimmed and thinly sliced
125g of bean sprouts, washed
20g of coriander leaves, roughly chopped
20g of mint leaves, roughly chopped
For the dressing
5 tbsp of sweet chilli sauce
5 tbsp of toasted sesame oil
3 tbsp of tamari sauce
1 tbsp of rice wine vinegar
2 limes, freshly squeezed
1 tsp of white and/or black sesame seeds
For the satay
5 tbsp of smooth peanut butter
1 tsp of Thai red curry paste
2 tbsp of rice wine vinegar
2 tbsp of tamari
1 tbsp of tamarind paste
600g of tempeh or firm tofu, cut into thick batons
1 tbsp of extra virgin olive oil
Step 1

To make the slaw, peel the mooli and carrots, trim the tops and bases and grate them using a large grater, or for speed and ease pass them through the grater blade of your food processor.

Step 2

Now, place the grated carrot and mooli into ice-cold water while you prepare the rest of the slaw and its dressing. To make the dressing, put all the ingredients in a small bowl and whisk to combine.

Step 3

In a large bowl combine the edamame beans, radishes, spring onions and bean sprouts. Drain and dry the carrots and mooli, then add them to the rest of the salad ingredients. Now add the herbs and dressing and toss to combine. Once the salad is coated in the dressing, set aside in the fridge while you make the almond satay and tempeh skewers.

Step 4

To make the satay, put the peanut butter, Thai red curry paste, vinegar, tamari, tamarind paste and 5 tablespoons of water into a bowl and stir until smooth and well combined.

Step 5

Preheat a griddle pan over a high heat. Thread the tempeh onto 8 metal skewers and brush with half the satay.

Step 6

Brush the griddle with olive oil and cook the skewers, turning regularly, for 6–8 minutes or until golden and charred.

Step 7

To serve, place a portion of slaw onto each plate and then top with 2 skewers. Drizzle the remaining satay sauce over the plates and serve.

Recipe courtesy of The Yoga Kitchen

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