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