Tempeh Skewers with Peanut Glaze

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare the tempeh by cutting it into 1-inch cubes.

   Ca. 5 min.

2. 2

   In a medium bowl, combine the marinade soy sauce, lime juice, sesame oil, garlic powder, and ginger powder.

   Ca. 2 min.

3. 3

   Add the tempeh cubes to the marinade, toss gently to coat, and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.

   Ca. 30 min.

   Kokkens note: If using wooden skewers for grilling, soak them in water during this time to prevent burning.

4. 4

   While the tempeh marinates, prepare the peanut glaze by whisking together the peanut butter, glaze soy sauce, maple syrup, rice vinegar, minced garlic, sriracha (if using), and warm water in a small bowl until smooth.

   Ca. 5 min.

   Kokkens note: Add more water if needed to reach a pourable consistency.

5. 5

   Preheat your grill to medium-high heat or your oven to 200°C (400°F). Line a baking sheet with parchment paper if using the oven.

   Ca. 10 min.

6. 6

   Thread the marinated tempeh cubes onto the wooden skewers.

   Ca. 5 min.

7. 7

   Grill the skewers for 3-4 minutes per side, or bake for 10-12 minutes, flipping halfway, until the tempeh is lightly browned and heated through.

   Ca. 15 min.

   Kokkens note: Keep a close eye on them to prevent burning.

8. 8

   During the last few minutes of cooking, brush the tempeh liberally with the peanut glaze, ensuring all sides are coated.

   Ca. 2 min.

   Kokkens note: Save some glaze for dipping if desired.

9. 9

   Remove from heat and serve immediately, garnished with toasted sesame seeds if desired.

   Ca. 1 min.