The perfect party food - delicious, easy to eat, and portable! Or you can skip the skewers all together and use this as your protein for a big buddha bowl or salad.
Course Appetizer, Side Dish
Cuisine Asian, Thai-Inspired
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Servings 12skewers
Author Two Market Girls
Ingredients
2blockstempeh, cubed
Marinade
2tbspsesame oil
2tbspsoy sauce
2tbspwater
1/2tspcumin
1tspsmoked paprika
1tspchili flakes
Peanut Sauce
1/2cuptoasted peanuts
3tbspalmond milk
1tbspsesame oil
1lime, juiced
2tspvegan honey
1tspgochujang
1/4tspginger paste
Garnish (Optional)
black & white sesame seeds
cilantro, chopped
Instructions
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.