Quick show of hands; who wants to hear me attempt to say the title of this week’s recipe? Exactly. I mean if the H is silent, why is it even there? Great questions aside, you’re here for healthy green and lean recipes, so here’s one that’s sure to be those words I just said!
- 8 ounces tempeh
- 2 teaspoons sugar
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon turmeric
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon freshly ground black pepper
- 1⁄4 cup unsweetened coconut milk
- 2 tablespoons soy sauce
- 2 teaspoons fresh lime juice
- 2 tablespoons canola or grapeseed oil Satay Sauce
- Lime wedges, for garnish
- Cilantro sprigs, for garnish
Cut the tempeh into 1⁄2-inch-thick pieces, 1 inch wide by 2 inches long. In a medium saucepan of simmering water, cook the tempeh for 30 minutes, then place in a shallow bowl and set aside.
In a small bowl, combine the sugar, coriander, cumin, turmeric, salt, and pepper. Stir in the coconut milk, soy sauce, and lime juice. Spoon the coconut mixture over the tempeh, turning to coat. Set aside for 30 minutes or cover and refrigerate overnight.
Preheat a grill or broiler. Thread the tempeh onto presoaked bamboo skewers, brush with the oil, and cook until browned and heated through, turning frequently, 10 to 15 minutes. Meanwhile, heat the satay sauce. To serve, arrange the tempeh skewers on a platter and garnish with lime wedges and cilantro, alongside a bowl of warm satay sauce… Makes 4 servings.
