Grilled Tempeh Satay Recipe

Name: Grilled Tempeh Satay
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion, quartered; 1 lemongrass stalk, cut into 1-inch pieces, optional; 1 1-inch piece fresh ginger, peeled and cut into coins; 1 clove garlic, peeled; 1 cup low-fat coconut milk; 2 tsp. chile sauce, such as sriracha; 2 tsp. light brown sugar; 3 pieces lime peel; 2 8-oz. pkgs. tempeh, cut into 1-inch cubes; 1/4 cup toasted sesame oil; 1/4 cup apricot jam; 2 Tbs. lime juice; 1 tsp. low-sodium soy sauce

Servings: persons

1 small onion, quartered
1 lemongrass stalk, cut into 1-inch pieces, optional
1 1-inch piece fresh ginger, peeled and cut into coins
1 clove garlic, peeled
1 cup low-fat coconut milk
2 tsp. chile sauce, such as sriracha
2 tsp. light brown sugar
3 pieces lime peel
2 8-oz. pkgs. tempeh, cut into 1-inch cubes
1/4 cup toasted sesame oil
1/4 cup apricot jam
2 Tbs. lime juice
1 tsp. low-sodium soy sauce

1
To make Satay Skewers: Place onion, lemongrass, ginger, and garlic in blender; pulse until finely chopped.
2
Add coconut milk, chile sauce, brown sugar, and 1/2 cup water; pulse until combined.
3
Transfer to medium saucepan.
4
Bring coconut milk mixture and lime peel to a boil over medium heat.
5
Add tempeh cubes, and stir to coat.
6
Reduce heat to medium-low, cover, and simmer 20 minutes.
7
Remove from heat, and let tempeh cubes cool in liquid mixture.
8
Remove tempeh cubes from liquid, and thread on to skewers.
9
Strain liquid, and set aside.
10
Preheat grill or grill pan to medium-high.
11
To make Dipping Sauce: Combine all ingredients with 1/4 cup water and reserved coconut milk mixture in saucepan.
12
Bring to a boil over medium heat, and cook 2 to 3 minutes, or until thickened.
13
Brush Satay Skewers with sesame oil.
14
Grill 5 to 6 minutes, or until browned on all sides.
15
Serve with Dipping Sauce.

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 small onion, quartered, 1 lemongrass stalk, cut into 1-inch pieces, optional, 1 1-inch piece fresh ginger, peeled and cut into coins, 1 clove garlic, peeled, and more.

Yes, Grilled Tempeh Satay falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Tempeh Satay

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions