Tempeh is a fermented, compressed soybean product which originated in Indonesia. It is major meat alternative in Southeast Asia and is often the number one vegetarian option in restaurants and roadside eateries. For those who have not yet tasted it, the flavour can be difficult to get used to because of the fermentation. A little cheesy, a little yeasty, and the texture is somewhat similar to a soft meat, but there is a lot that can be done with this strange block of beans!
A delicious, and very easy street food is tempeh sate, smothered in peanut sauce.
This dish is perfect as an appetizer, a snack, or a light meal, and can be prepared from start to finish in 20 minutes!
For 10-12 sate
1 block tempeh cubed
oil for frying
Peanut sauce:
2 tablespoons organic peanut butter
1 teaspoon soy sauce
1 teaspoon hot chilli sauce
2 tablespoons hoisin sauce
2 tablespoons water
bamboo/ wooden skewers
Skewer four to five, ½ inch pieces of tempeh. Heat oil in a frying pan and lightly fry each tempeh skewer until golden brown. Set aside. In a small bowl, combine all other ingredients and mix into a smooth and uniform paste.
Arrange sate on a plate and smother with peanut sauce.
Vote no 3. I especially like the sound of the peanut sauce (I am a bit addicted to nuts!) Check out my recent recipe for Baba Ghanoush (Smoky Aubergine Dip), and if you like it, please vote!
Vote#5. Tempeh and the organic are the only types of soy that I trust. Very healthy and tasty. Check out my blog on Organic Apple Cider Vinegar. If you like it, please vote.
Hello, I'm new to tempeh (and vegan cooking in general). I was just curious what kind of tempeh you used for this recipe? I saw many variation at my local Whole Foods, and wound up going with the soy tempeh. I must have under-cooked it, because it wasn't very good (definitely didn't taste like the tempeh I've had before) Any cooking tips or advice? Thanks!
I live in Indonesia, the land of tempeh! The kind I buy is fermented soybeans wrapped in banana leaves, Im not sure if you can get that at whole foods. It is fermented, so its not a favourite flavour for everyone, and I find that the best way to use tempeh is to slice it as thin as possible, and then fry it until it is brown, and then kill it with herbs, garlic and other spices. A lot of people really can't deal with the flavour, and if it is not cooked well, you can REALLY taste it.
Vote no 3. I especially like the sound of the peanut sauce (I am a bit addicted to nuts!) Check out my recent recipe for Baba Ghanoush (Smoky Aubergine Dip), and if you like it, please vote!
thanks! will check out your article.
Pull me up a seat at the dining room table! Looks delicious!
Vote#5. Tempeh and the organic are the only types of soy that I trust. Very healthy and tasty. Check out my blog on Organic Apple Cider Vinegar. If you like it, please vote.
Yum - the peanut sauce sounds delicious. Voted. Check out my puréed cauliflower post and vote if u like. Voted!
Hello, I'm new to tempeh (and vegan cooking in general). I was just curious what kind of tempeh you used for this recipe? I saw many variation at my local Whole Foods, and wound up going with the soy tempeh. I must have under-cooked it, because it wasn't very good (definitely didn't taste like the tempeh I've had before) Any cooking tips or advice? Thanks!
