Incredibly flavorful Thai-Indonesian-inspired tempeh satay with lemongrass, turmeric, peanut butter and coconut aminos for a rich, savory depth of flavor. To be enjoyed on rice, in salads, in wraps or as an aperitif!



  • 8 ounces < spa n class="wprm-recipe-ingredient-name">Tempeh (we love the Tofurky brand // make sure you’re gluten free if needed // make sure ‘ grain free if needed // soy free if needed )


  • 2 TL < a href="https:/ / =.6csbbG-X9jkJMCNN2BEcA&slotNum=28&tag=minimalistbaker-20" class=" wprm-recipe-ingredient-link " target="_blank" rel="nofollow" data-amzn-asin="B000LO25RG">Chilli Sauce Garlic (or bird’s-eye chilies or Red Pepp and Flake, if you like)
  • 1 soup Sesame oil (if you avoid the oil, leave it out and add a little more lime, coconut aminos and maple syrup)
  • 2 soup salted creamy peanut butter (or almond butter, cashews or sunflower)
  • 6 to soup Coconut Aminos (or under gluten-free tamari* (which contains soy))
  • 3 soup Lime juice
  • 2 Soup Maple syrup < span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient -notes- faded">(more to taste)
  • 2 tsp fresh turmeric* (optional< /em>)
  • 4 Clove Garlic (peeled)
  • 1 Pinch Sea Salt
  • 1 Stem Lemongrass (ends removed, cut into thirds)

FOR SERVING optional< / h4>

  • < span class="wprm-recipe -ingredientname">Fresh coriander
  • Peanut Sauce
  • < span class="wprm-recipe-ingredient-quantity"> Butter salad cups or salads
  • < a href=" " class="wprm-recipe-ingredients-link" target="_blank" rel="nofollow">noodle bowls
  • Sriracha or Garlic Chili Sauce< /span>


  • To reduce the bitterness of tempeh, add it fill the pan or saucepan with 1 inch of water and bring to a boil over medium-high heat. Steam the tempeh (uncovered) for a total of 10-12 minutes, turning once halfway through.
  • Rinse, pat dry and in Cut bite -large pieces. I like to slice the tempeh in half lengthwise, then cut it into triangles or rectangles. Remember that they should be thick and big enough to put on skewers (if using). Set aside.
  • Prepare the marinade by adding all the ingredients (chili garlic sauce, sesame oil, peanut, coconut aminos, lime juice, maple syrup, turmeric (optional), garlic, salt, and lemongrass) in a Food Processor. Mix until well combined.
  • Taste and adjust flavor as needed, add more chili for spiciness , maple syrup for sweetness, lime juice for acidity, or coconut aminos or salt for saltiness. Don’t be shy, you want this to be extremely tasty!
  • Put the sliced tempeh in the marinade and toss the coat. Then cover and refrigerate for at least 2 hours, preferably 24 hours. I found 24 hour infused the most flavor! Stir/stir occasionally during marinating to ensure an even coating. It is best to marinate the tempeh in a bag or shallow dish to ensure all the pieces are covered in the marinade.
  • After marinating, preheat the oven to 190°C and line a baking sheet with parchment paper or a Gi8/ B00OF1M3IC/ref=as_at?creativeASIN=B00OF1M3IC&linkCode=w61&imprToken=fOi8lD-beeTPVZWz7epDxQ&slotNum=0& tag=minimalistbaker-20″ target=”_blank” rel=”nofollow”>Baking Mat. Carefully add tempeh to the target grillable skewers/baking and arrange on the baking sheet, reserving any leftover marinade to brush/serve with the tempeh when done.(If you omit the skewers, skip to step 8 and place the tempeh without the skewers directly onto the baking sheet.)
  • Heat up the grill or broil the pan until it is very hot and the surface is sprinkled with sesame or brush with coconut oil to prevent sticking. Once the tempeh skewers are hot, add them and grill on both sides for about 4 minutes or until grill marks appear.
  • Replace the skewers on a baking sheet. Drizzle with a few more coconut aminos and leftover marinade for extra flavor. Optional, but recommended!
  • Bake for 20 to 30 minutes at 375 F (190 C) or until tender. it is golden brown. Turn once halfway through cooking for even cooking. Remove from oven and brush/brush with remaining marinade (see photo).
  • This tempeh is delicious plain or with leftover marinade or peanut sauce. It’s perfect as an addition to Asian-inspired dishes like salad bowls, spring rolls, salads, and pasta dishes! Store leftovers, covered, in the refrigerator for up to 3 days or in the freezer for up to 1 month. 
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