Tempeh Satay

Preparation

Cut the original Tempehine tempeh into bite size pieces. A good idea is to make small triangles by cutting the block into 4 columns, then each column into 3. Then, cut each square diagonally to make small triangles.

In a bowl, combine the marinade ingredients.

In a second bowl, combine all the ingredients for the satay sauce and whisk well until the sauce is smooth. Transfer the marinade to a skillet and add the tempeh.

Boiling the tempeh in a marinade helps remove the natural bitterness of natural tempeh and gives it a basic flavor. It also prevents it from being dry. Cook over medium heat for about 4 minutes from boiling point, turning halfway through cooking to allow even absorption of marinade. When marinade is almost dry, reduce heat to low.

Remove the pan from the heat, without turning it off, and when the Tempehine stops sizzling, add the sauce, coat well and put back on the heat. This is to prevent the temperature from rising too quickly and the fat from separating.

Cook for 1 to 2 minutes while stirring until sauce is hot. Then serve with rice, your favourite vegetables and garnish with coriander, thinly sliced Thai chilies and crushed peanuts if you wish.