Tempeh Satay With Curried Cashew Sauce Recipe

Name: Tempeh Satay With Curried Cashew Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tempeh:; 1/4 cup rice vinegar; 1/4 cup low-sodium soy sauce; 1/4 cup mirin (sweet rice wine); 2 teaspoons minced peeled fresh ginger; 2 teaspoons vegetable oil; 1 garlic clove, crushed; 1 pound tempeh, cut into 40 cubes; Sauce:; Cooking spray; 1 cup chopped onion; 2 teaspoons minced peeled fresh ginger; 1/4 teaspoon fine sea salt; 2 garlic cloves, chopped; 2 teaspoons curry powder; 1/2 teaspoon ground turmeric; 1 cup water; 2 tablespoons chopped cashews; 1 tablespoon fresh lemon juice

Servings: persons

Tempeh:
1/4 cup rice vinegar
1/4 cup low-sodium soy sauce
1/4 cup mirin (sweet rice wine)
2 teaspoons minced peeled fresh ginger
2 teaspoons vegetable oil
1 garlic clove, crushed
1 pound tempeh, cut into 40 cubes
Sauce:
Cooking spray
1 cup chopped onion
2 teaspoons minced peeled fresh ginger
1/4 teaspoon fine sea salt
2 garlic cloves, chopped
2 teaspoons curry powder
1/2 teaspoon ground turmeric
1 cup water
2 tablespoons chopped cashews
1 tablespoon fresh lemon juice

1
To prepare tempeh, combine first 6 ingredients in a large nonstick skillet; add tempeh, tossing lightly to coat. Bring to a boil. Cover, reduce heat to low, and simmer 15 minutes.
2
Uncover mixture and increase heat to medium-high. Cook 4 minutes or until golden brown, turning frequently. Cool.
3
To prepare sauce, heat a small saucepan coated with cooking spray over medium-high heat. Add onion, 2 teaspoons ginger, salt, and 2 garlic cloves; saute 5 minutes. Stir in curry powder and turmeric; saute 1 minute. Add water. Bring to a boil, and cook 1 minute. Cool 5 minutes.
4
Pour onion mixture into a blender, and add cashews and lemon juice. Process until smooth. Place a toothpick in each tempeh cube. Serve with warm cashew sauce.

176

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 19 ingredients. The key ingredients include: Tempeh:, 1/4 cup rice vinegar, 1/4 cup low-sodium soy sauce, 1/4 cup mirin (sweet rice wine), and more.

Yes, Tempeh Satay With Curried Cashew Sauce 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!

Tempeh Satay With Curried Cashew Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions