Roasted Satay Tempeh Skewers with Peanut Sauce

Instructions

1. 1Preheat your oven to about 205°C (200°C). Carefully cut the about 450 g of tempeh into 2.54 cm cubes.
2. 2In a medium bowl, combine the 2 tbsp of soy sauce, 1 tbsp of lime juice, 1 tbsp of brown sugar, 1 tsp of garlic powder, 1 tsp of ginger powder, and 1/2 tsp of turmeric powder. Whisk these ingredients together until they are well combined.
3. 3Add the 2.54 cm tempeh cubes to the bowl with the marinade. Gently toss the tempeh to ensure all cubes are coated, then let them marinate for at least 20 minutes at room temperature.
4. 4Thread the marinated tempeh cubes onto skewers. Place the skewers on a baking sheet and roast them in the preheated oven at about 205°C (200°C) for 15-20 minutes, flipping them halfway through the cooking time, until the tempeh is golden brown and slightly crispy on the edges.
5. 5While the tempeh is roasting, prepare the peanut sauce. In a small saucepan, combine the 1/2 cup of peanut butter, 1/4 cup of coconut milk, and 1 tsp of sambal oelek. Heat the mixture over low heat, stirring constantly with a whisk or spoon, until the sauce is smooth and creamy.
6. 6Carefully remove the roasted satay tempeh skewers from the oven. Serve the skewers immediately with the warm peanut sauce for dipping.

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