In Indonesia, grilled tempeh skewers are sold as street food snacks. Here, we’ve added a sauce that uses the cooking liquid to bring out the exotic flavors of lemongrass and ginger even more.
- Satay Skewers
- 1 small onion, quartered
- 1 lemongrass stalk, cut into 1-inch pieces, optional
- 1 1-inch piece fresh ginger, peeled and cut into coins
- 1 clove garlic, peeled
- 1 cup low-fat coconut milk
- 2 tsp. chile sauce, such as sriracha
- 2 tsp. light brown sugar
- 3 pieces lime peel
- 2 8-oz. pkgs. tempeh, cut into 1-inch cubes
- 1/4 cup toasted sesame oil
- Dipping Sauce
- 1/4 cup apricot jam
- 2 Tbs. lime juice
- 1 tsp. low-sodium soy sauce
- To make Satay Skewers: Place onion, lemongrass, ginger, and garlic in blender; pulse until finely chopped. Add coconut milk, chile sauce, brown sugar, and 1/2 cup water; pulse until combined. Transfer to medium saucepan.
- Bring coconut milk mixture and lime peel to a boil over medium heat. Add tempeh cubes, and stir to coat. Reduce heat to medium-low, cover, and simmer 20 minutes. Remove from heat, and let tempeh cubes cool in liquid mixture.
- Remove tempeh cubes from liquid, and thread on to skewers. Strain liquid, and set aside. Preheat grill or grill pan to medium-high.
- To make Dipping Sauce: Combine all ingredients with 1/4 cup water and reserved coconut milk mixture in saucepan. Bring to a boil over medium heat, and cook 2 to 3 minutes, or until thickened.
- Brush Satay Skewers with sesame oil. Grill 5 to 6 minutes, or until browned on all sides. Serve with Dipping Sauce.
- Serving Size: Serves 8
- Calories: 232
- Carbohydrate Content: 15 g
- Fat Content: 15 g
- Fiber Content: 1 g
- Protein Content: 11 g
- Saturated Fat Content: 3 g
- Sodium Content: 92 mg
- Sugar Content: 6 g