| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Asian |
Vegetables, Bar-b-q, Main dish, Appetizers |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Grated coconut |
| 1/4 |
c |
Orange juice |
| 1 |
ts |
Honey |
| 1/4 |
c |
Tarmari |
| 1/8 |
ts |
Cayenne pepper |
| 4 |
|
Tempeh cutlets |
| 1/4 |
c |
Smooth peanut butter |
| 3 |
tb |
Tamari |
| 1 |
ts |
Mirin or sherry |
| 1/2 |
ts |
Rice vinegar |
| 1/8 |
ts |
Garlic powder |
| 1 |
tb |
Honey |
| 1 |
c |
Plain, nonfat yogurt |
| 1/8 |
ts |
Cayenne pepper |
INSTRUCTIONS
ASIAN PEANUT SAUCE
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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