Vegan Tempeh Satay with Peanut-Free Sauce

Ingredients

• 1 block Tempeh
• 2 tbsp Soy Sauce
• 1 tbsp Sweet Soy Sauce (Kecap Manis)
• 1 clove Garlic
• 1/2 tsp Ginger
• 1/2 cup Sunflower Seeds
• 1/2 cup Water
• 1 tbsp Tamarind Paste
• 1 tbsp Palm Sugar
• 1 tbsp Lime Juice
• 1/4 tsp Chili Flakes

Instructions

1. 1First, prepare the tempeh and marinade. Cut the 1 block of tempeh into 1/4-inch (0.6 cm) thick strips, approximately 3 inches (7.5 cm) long. Finely mince the 1 clove of garlic and grate the 1/2 tsp of ginger. In a medium bowl, combine the 2 tbsp of soy sauce, 1 tbsp of sweet soy sauce (Kecap Manis), the minced 1 clove of garlic, and the grated 1/2 tsp of ginger. Add the tempeh strips to the bowl, ensuring they are fully coated, and let them marinate at room temperature for at least 15 minutes, or up to 30 minutes, to absorb the flavors.
2. 2While the tempeh marinates, prepare the Sunflower Seed Sauce. In a high-speed blender, combine the 1/2 cup of sunflower seeds, 1/2 cup of water, 1 tbsp of tamarind paste, 1 tbsp of palm sugar, 1 tbsp of lime juice, and 1/4 tsp of chili flakes. Blend on high speed for 1-2 minutes, or until the sauce is completely smooth and creamy, stopping to scrape down the sides of the blender jar as needed.
3. 3Carefully thread the marinated tempeh strips onto 8-10 wooden or metal skewers, folding them slightly if necessary to fit. Ensure the tempeh pieces are not packed too tightly on the skewers, allowing for even cooking.
4. 4Heat a 12-inch (30 cm) non-stick skillet or cast-iron pan over medium-high heat (375-400°F / 190-205°C) for 2-3 minutes. Carefully place the tempeh skewers in the hot pan, ensuring they are not overcrowded; cook in batches if necessary. Cook the skewers for 3-5 minutes per side, turning them with tongs, until the tempeh is golden brown, slightly charred, and firm to the touch.
5. 5Transfer the cooked tempeh satay skewers to a serving platter. Serve immediately with the prepared sunflower seed sauce on the side for dipping.

Substitutions

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