Is it even a party if there isn’t a food on a stick? Meet your stick quota with our Spicy Peanut Tempeh Satay. Food on sticks make the ultimate party food, because no cutlery is required and you still stay clean!
Satay was always one of those things that I had heard of, but never really understood what it was. So when brainstorming for this recipe the first thing I did was look at the definition. Upon my Google search I saw that satay is “an Southeast Asian dish consisting of small pieces of meat grilled on a skewer and served with a spiced sauce that typically contains peanuts.” This sounded like the perfect dish to make our own.
First up was the meat. We live in a world where there are a ton of vegan meat alternatives. Tofu, seitan, packaged vegan meat, etc. All these are delicious, but one of my favourite meat alternatives is tempeh and this seemed like the perfect use for it. Next up we made a delicious marinade and a crunchy peanut sauce. Before we knew it we had a delicious party appetizer – perfect for New Year’s Eve.
Sesame Peanut Tempeh Satay
- 2 blocks tempeh, , cubed
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp water
- 1/2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili flakes
- 1/2 cup toasted peanuts
- 3 tbsp almond milk
- 1 tbsp sesame oil
- 1 lime, , juiced
- 2 tsp vegan honey
- 1 tsp gochujang
- 1/4 tsp ginger paste
- black & white sesame seeds
- cilantro, , chopped
- Cube tofu to desired size and set aside.
- In a Tupperware container mix the marinade ingredients. Add cubed tempeh and toss. Place in the fridge to marinade for about 30-60 minutes. Be sure to shake every 15 minutes or so to rotate the tempeh.
- Prepare peanut sauce by combining all ingredients in a food processor. For a smoother consistency, add to a high-speed blender instead. Once blended, set aside.
- Preheat oven to 375F.
- Once marinated, remove tempeh from fridge and place on bamboo skewers. You could also skip this and just place them on the baking sheet, as is. Using a brush, baste the tempeh with some of the leftover marinade. Bake in preheated oven for 20 minutes, flipping half way.
- Once baked, brush the tempeh with the peanut sauce and bake again for another 10-15 minutes, flipping half way.
- Serve with a sprinkle of sesame seeds and cilantro.