Ingredients
Click an ingredient to check it off as you cook.
Preparation
Cut the Tempehine Plain tempeh into bite-size pieces. I like little triangles: cut the block into 4 columns, then each column into 3. Then cut each square on the diagonal to get small triangles. In a bowl, combine the marinade ingredients.
In a second bowl, combine all the satay sauce ingredients and whisk well until smooth. Set aside. Transfer the marinade to a skillet and add the Tempehine tempeh.
Cooking the tempeh right in the marinade gives it its base flavour and keeps it from drying out. Cook over medium heat for about 4 minutes from the moment it boils, flipping halfway so the marinade soaks in evenly. Once the marinade is almost gone, turn the heat down to low.
Take the skillet off the heat without turning off the burner, and once the Tempehine tempeh stops sizzling, add the sauce, coat well and return it to the heat. This keeps the temperature from climbing too fast and the fats from splitting.
Cook 1 to 2 minutes, stirring, until the sauce is hot. Serve with rice and your favourite vegetables, and garnish with cilantro, thinly sliced Thai chilies and crushed peanuts if you like.
