Delectable Vegan Indonesian Snack: Tempeh Sate Keto and Crunchy Peanut Sauce

Allergens

Soy, peanuts

Ingredients

• 12 pieces tempeh, cut into bite
• sized cubes
• 1 cup crunchy peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons lime juice
• 2 tablespoons coconut sugar
• 2 tablespoons water
• 1 teaspoon grated ginger
• 1 teaspoon minced garlic
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• Salt, to taste
• 8 wooden skewers, soaked in water for at least 30 minutes
• Fresh cilantro leaves, for garnish

Instructions

1. Begin by marinating the tempeh. In a bowl, mix together soy sauce, lime juice, coconut sugar, grated ginger, minced garlic, ground coriander, ground cumin, ground turmeric, and salt. Add the tempeh cubes to the marinade, ensuring they are evenly coated. Let it sit for at least 30 minutes, or up to overnight for enhanced flavor.
2. While the tempeh is marinating, prepare the crunchy peanut sauce by mixing together the crunchy peanut butter, water, and a pinch of salt until smooth. Adjust the consistency as needed by adding more water or peanut butter. Set aside.
3. Preheat your oven to 400°F (200°C). Thread the marinated tempeh onto the soaked wooden skewers, ensuring even distribution of pieces on each skewer. Place them on a lined baking tray and bake for 15 20 minutes or until golden brown and crispy on the outside.
4. To serve, place three tempeh sate keto skewers on each plate, garnishing with fresh cilantro leaves. Serve alongside the crunchy peanut sauce for dipping.

Chef’s Insight

The combination of tender tempeh and crunchy peanut sauce creates a delightful contrast in textures, while the aromatic spices transport you to the vibrant flavors of Indonesia.

Notes

For an even healthier option, consider using brown rice or quinoa instead of white rice to accompany the tempeh sate keto skewers.