Tempeh Satay with Peanut Sauce

Ingredients

• 1 block Tempeh, sliced into 1/2-inch thick strips
• 2 tbsp Soy Sauce
• 1 tbsp Lime Juice
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1/2 tsp Turmeric Powder
• 1/2 tsp Cumin Powder
• 1 cup Peanut Sauce (egg-free)
• 1 tbsp Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, whisk together the 2 tbsp soy sauce, 1 tbsp lime juice, 2 cloves minced garlic, 1 tsp grated ginger, 1/2 tsp turmeric powder, and 1/2 tsp cumin powder until well combined.
2. 2Add the 1 block tempeh strips to the bowl and gently toss to coat them evenly with the marinade. Let the tempeh marinate for at least 30 minutes at room temperature.
3. 3While the tempeh is marinating, thread the marinated tempeh strips onto skewers.
4. 4Heat the 1 tbsp vegetable oil in a grill pan or on an outdoor grill over medium heat, which is between 175°C and 204.4°C (200°C).
5. 5Place the tempeh skewers onto the hot grill pan or grill. Cook for 3-4 minutes per side, turning occasionally, until the tempeh is golden brown and has slight char marks.
6. 6Remove the grilled tempeh skewers from the heat and let them rest for 1 minute.
7. 7Serve the tempeh skewers immediately with the 1 cup peanut sauce on the side for dipping.

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