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1
In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat.
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2
Add tempeh cubes; cover and steam 20 minutes.
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3
Set aside to cool.
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4
In shallow glass dish, make marinade by whisking together mustard and vinegar; whisk in tamari, apple juice, garlic and ginger juice.
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5
Add steamed tempeh, spooning marinade mixture over.
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6
Let stand at least 1 hour, stirring occasionally.
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7
Have ready 28 (6-inch) metal skewers, or soak 6-inch bamboo skewers in cold water 30 minutes to prevent them from burning.
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8
Preheat oven to 375F.
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9
To assemble: On each skewer, place 1 bell pepper square, 1 tomato and 1 marinated tempeh cube.
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10
Reserve marinade remaining in dish for peanut sauce.
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11
Place kabobs on baking sheet and brush with oil.
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12
Cover with foil and bake 15 minutes.
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13
Uncover and bake 15 minutes more.
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14
Serve hot with dipping sauce.
