This tempeh satay is so flavorful and hearty! Marinated in a sweet and tangy sauce and grilled for added smokiness, tempeh satay is OH SO satisfying.
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Tempeh Satay
Tempeh Satay is one of my favorite Southeast Asian foods. Satay is a popular Indonesian dish of grilled meat on skewers. With tempeh as the meat substitute, this dish is hearty, protein-rich and full of nutrients!
What is Tempeh?
Tempeh is a fermented soybean product from Indonesia. It has a firm, meaty texture and an earthy nutty flavor. It’s a great meat substitute for your plant-based meals because it is very high in protein, dietary fibers, and vitamins.
Where to buy it
Mostly likely, your local health food markets sell tempeh. For those in Japan, tempeh is sold in major supermarkets like AEON, and also on Amazon.
Ingredients
Other than tempeh, here’s what you will need for the marinade:
- soy sauce
- sesame oil
- ginger
- paprika
- maple syrup
How to make Tempeh Satay
There are 3 simple steps to making this dish.
- Boil or steam tempeh – this removes the slight bitterness of tempeh, and prepares it to absorb the flavors of the marinade
- Marinate – marinate tempeh for at least 2 hours. You could also leave it in the fridge to marinate overnight. The longer you marinate it, the more flavorful it will be.
- Cook – thread tempeh on skewers and pan fry it.
How to Serve and Store
My favorite way to enjoy satay is with a spicy peanut sauce. Here’s what you will need to make your own peanut sauce:
- peanut butter
- soy sauce
- maple syrup
- Gochujang or another chili paste
- rice vinegar
- sesame oil
- ginger
- garlic
- chili fakes
A full recipe for my peanut sauce can be found here.
Another great way to serve tempeh satay is to add it to your salads and noodle dishes, or use it as a filling for tacos and burritos.
Leftovers can be covered and stored in the refrigerator for up to 3 days. In the freezer, they will keep well for up to 1 month.
Thank you for visiting my blog! If you made this recipe, or any other recipes of mine, be sure to tag me @veganesetokyo on Instagram and use the hashtag #veganesetokyo. I would love to see your creations❤️
Tempeh Satay
Ingredients
- 200 grams tempeh
marinade
- 3 tbsp soy sauce
- 1 1/2 tbsp sesame oil
- 2 tsp grated ginger
- 1 tsp smoked paprika
- t tbsp maple syrup
Instructions
- Boil (or steam) the tempeh for 10 minutes. Cut into cubes and place in a flat container.
- Mix all the ingredients for the marinade in a bowl. Pour the marinade over tempeh, and marinate for at least 2 hours hours (or overnight). Flip tempeh several times to distribute marinade evenly.
- Thread tempeh on skewers. Pan fry with some sesame oil, about 5 minutes on each side. Serve while hot. My favorite way to serve tempeh satay is with peanut sauce.
ヴィーガン・サテイ
ヴィーガンサテイ（東南アジアの串焼き）
Ingredients
- テンペ 200g
漬けタレ
- 醤油 大さじ3
- ごま油 大さじ 1 1/2
- 生姜、すりおろし 小さじ2
- スモークパプリカ 小さじ1
- メープルシロップ 大さじ1
Instructions
- テンペを10分茹でる、もしくは蒸す。一口大に切る。
- 漬けタレの材料をボウルに入れてまぜ合わせる。テンペをタレに２時間つける。冷蔵庫で一晩つけてもOK。
- テンペを串に刺し、ごま油を敷いたフライパンで焼く。中火で片面を5分位焼く。オススメの食べ方はピーナッツソースに付けて。とてもよく合いますよ！詳細は下記のNotesをご覧ください。
