- • 1 block tempeh cut into cubes
- • soy sauce
- • olive oil
- • ½ cup of peanut butter
- • ¼ cup of coconut milk @ li >
- • 1/8 cdta. of ground cayenne
- • 1 tbsp. garlic powder
- • ¼ cda. ground ginger
- • 3 tbsp. sugar.
- • 1 tbsp. lemon juice
- • salt
Cook the tempeh with water that covers 1/3 of its volume, 3 tbsp. of soy sauce and a splash of vinegar for 20 min.
For the satay sauce, mix the peanut butter, coconut milk, 2 tbsp. soy sauce, 3 tbsp. olive oil, sugar, lemon juice and salt to taste.
Cut the tempeh into cubes and grill them with a little oil. Put it on skewers and serve with the satay sauce.