Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Charred tempeh skewers with a punchy peanut satay sauce and crisp red cabbage slaw.
Equipment: Grill or griddle; skewers
Measures and names
Ingredients
- 300 g tempeh, cut into cubes
- 3 tbsp 100% peanut butter, no added sugar
- 2 tbsp tamari, divided
- 1 lime, juiced
- 100 ml coconut milk
- 15 g fresh ginger, grated
- 1 tbsp olive or coconut oil
- 200 g red cabbage, finely shredded
- 1 carrot, coarsely grated
- 1 tbsp rice or cider vinegar
- 1 tsp sesame oil
Optional extras
- 1 red chilli, chopped
Method
- Toss the tempeh with half the tamari and the oil. Thread onto skewers.
- Griddle or grill on high for 10-12 minutes, turning, until charred at the edges.
- Warm the peanut butter, coconut milk, remaining tamari, ginger, chilli and half the lime juice, whisking to a pourable sauce.
- Toss the cabbage and carrot with the vinegar, sesame oil and remaining lime juice.
- Serve the skewers drizzled with satay sauce, slaw alongside.
Swaps and tips
Tempeh is fermented whole soya beans - firmer and nuttier than tofu. Use 100% peanut butter with no added sugar.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 39 g | 25 g | 14 g | 44 g | 642 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
