Tempeh Satay with Peanut Dipping Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cubes of tempeh marinated in ginger and lemongrass, skewered with red bell peppers, and served with peanut dipping sauce. Richly flavored and aromatic. A satisfying vegetarian entrée for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 4-inch lemongrass stalk
- 2 shallots (peeled)
- 2 garlic cloves (peeled)
- 1 2-inch piece of fresh ginger (about thumb size), peeled
- 1/4 cup lime juice
- 2 tablespoons soy sauce or tamari
- 1 tablespoon grapeseed oil (or any neutral flavor cooking oil)
- 1 tablespoon maple syrup or agave syrup
- 1 teaspoon Asian chili paste or 1 Thai chili (stemmed and seeded (optional))
- 1 teaspoon ground coriander seed
- 1 8-ounce package tempeh, cut into 1-inch cubes
- 1 small red bell pepper (cut into 1-inch pieces)
- 4-6 skewers
- 1/4 cup creamy natural peanut butter
- 2 tablespoons lime juice
- 1 1/2 teaspoons soy sauce or tamari
- 1 teaspoon fresh grated ginger
- About 2 tablespoons water
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 15m
- Sodium
- 1288mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 917mg
- Calcium
- 192mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 1288MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.