Tempeh skewers with peanut sauce

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A delicious recipe for slightly spicy tempeh skewers with a creamy peanut dipping sauce. Delicious as a side dish for the rice table for the barbecue


peanut dipping sauce



Cut the tempeh into cubes. Bring a layer of water to the boil in a pan and steam the tempeh for 10 minutes, using a steamer basket or a sieve if you don’t have one. Meanwhile, make the marinade for the tempeh by mixing the soy sauce, lime, agave syrup, sesame oil, sriracha, garlic, ginger and paprika.
When the tempeh is steamed, put it in a container and pour the marinade over it. Mix well so that the tempeh is completely covered with marinade. Let the tempeh marinate for at least 30 minutes, but preferably a few hours.
Preheat the oven to 220 degrees. Place baking paper on a baking tray and divide the tempeh cubes on it. Bake these in the oven for 15 minutes. Remove the baking tray from the oven halfway, turn the tempeh cubes over and brush the cubes with the remainder of the marinade. Put them back in the oven and let them continue baking.
Make the dipping sauce while the tempeh is in the oven. Place all ingredients in a pan and heat it over low heat. Stir well until combined and, if necessary, dilute with some extra coconut milk or water.
When the tempeh is ready, you can make the skewers. Use 4 cubes of tempeh per skewer to make the skewers. Serve the tempeh with the peanut dipping sauce, chopped peanuts, spring onions and lime.
Tip: you can also grill the tempeh skewers instead of baking them in the oven, for example on the barbecue or grill pan. Then put the skewers in water for 2 hours before using them and make the skewers before grilling them.

Source: Leukerecepten by leukerecepten-nl.
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