I really love cooking with tempeh – it is a healthy product that is both versatile and satisfying. Now, it is soy based, and that may put some people off initially, but tempeh is basically fermented soy beans that have been very little processed, in contrast to tofu or – even worse – TVP (textured vegetable protein, aka textured soy protein)
Here I prepare some satay skewers (brochettes being the french word for skewers) from tempeh cubes. Satay is a dish originating from Indonesia. It is very popular there, and usually consists of marinated, skewered and grilled meat served with a sauce. Its taste is based on a special satay spice mix. By marinating the tempeh cubes we allow the spice flavors to penetrate into the cubes, which results in a much deeper flavor.
Tempeh Satay brochettes
Makes approx. 5 brochettes
- 4 tablespoons coconut oil + some for frying
- 1½ tablespoons almond butter
- one pack tempeh (8oz or 225g)
- 1 teaspoon salt
- 1 tablespoon ground coriander
- 1 tablespoon fennel seeds ground
- 2 teaspoons ground turmeric
- ½ teaspoon black pepper ground
- ½ teaspoon chili powder
- ¼ teaspoon cardamom
- pinch of cinnamon
- Satay spice mix from above
- 2 tablespoons coconut oil
- 2 tablespoons almond butter
- In a bowl mix the spices together. In another bowl take 2½ tablespoons of the spice mix you just mixed and add the coconut oil and the almond butter. Mix well and set aside.
- Steam the tempeh for about 20 minutes.
- Once the tempeh is cooled, cut into 24 small cubes.
- Take a ziplock bag and put in the tempeh cubes, the spice/oil mixture and one teaspoon salt. Shake well to allow everything to mix thoroughly and let marinate for at least 6 hours or overnight; when marinating overnight, put it in the fridge after a few hours – otherwise, the coconut oil will solidify and it won’t marinate optimally.
- Take the tempeh cubes out of the ziplock bag and slide onto wooden skewers (should make about 5 skewers).
- In a pan, heat some coconut oil and fry the brochettes until crispy on each side.
- To make the sauce, mix together the rest of the spice mix, 2 tablespoons coconut oil and 2 tablespoons almond butter. Serve with the skewers.
Serving suggestions: Combine with black forbidden rice as part of a great entree, make smaller skewers as an appetizer, or present single ones as an amuse bouche.