Tempeh Satay & Asian Peanut Sauce

Ingredients

40 gr coconut
60 ml orange juice
5 ml honey
1/4 tarmari
1 gr cayenne pepper
4 tempeh cutlets
55 gr smooth peanut butter
3 tamari
5 gr mirin
2 ml rice vinegar
1 gr garlic powder
16 ml honey

Instructions

To make marinade, puree quarter cup coconut with orange juice, honey, tamari and cayenne in a blender. Pour marinade into a shallow baking dish. Cut tempeh inot 2 cm cubes and add to marinade. Set aside 15 minutes. In a small bowl, blend together peanut sauce ingredients with a wire whisk. Refrigerate until serving time. Thread tempeh cubes onto bamboo skewers that have been soaked in water. Grill tempeh over medium-hot coals 3 to 5 minutes on each side. Brush shish kebabs with marinade and sprinkle with remaining coconut. Serve immediately with Asian Peanut Sauce.