| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Asian | Appetizers, Bar-b-q, Main dish, Vegetables | 4 | Servings |
INGREDIENTS
| 1/2 | c | Grated coconut |
| 1/4 | c | Orange juice |
| 1 | t | Honey |
| 1/4 | c | Tarmari |
| 1/8 | t | Cayenne pepper |
| 4 | Tempeh cutlets | |
| 1/4 | c | Smooth peanut butter |
| 3 | T | Tamari |
| 1 | t | Mirin or sherry |
| 1/2 | t | Rice vinegar |
| 1/8 | t | Garlic powder |
| 1 | T | Honey |
| 1 | c | Plain, nonfat yogurt |
| 1/8 | t | Cayenne pepper |
INSTRUCTIONS
To make marinade, puree 1/4 cup coconut with orange juice, honey, tamari and cayenne in a blender. Pour marinade into a shallow baking dish. Cut tempeh inot 3/4-inch 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 180
Calories From Fat: 93
Total Fat: 11.2g
Cholesterol: 0mg
Sodium: 859mg
Potassium: 214.2mg
Carbohydrates: 17.2g
Fiber: 2.2g
Sugar: 12.7g
Protein: 6g