Balinese Tempeh & Papaya Satay w Spicy Peanut Sauce | CG's Kitchen: GLOBAL
iG
@christinagalioto
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Peanut Sauce
1 tablespoon peanut oil
3 shallots, chopped
2 cloves garlic, minced
1 to 4 red hot chili peppers, depending on spice preference, finely chopped
Salt and pepper to taste
½ cup peanuts, roasted
2 ½ tablespoons gula jawa, block of brown sugar (palm sugar)
2 tablespoons boiled sweet potatoes, mashed
1-1 ½ cups water
½ lime
1 tablespoon kecap manis or sweet soy sauce
Tempeh Skewers
8 ounces tempeh
2 tablespoons soy sauce
2 tablespoons maple syrup
1 teaspoon fresh ginger, grated
½ small papaya
To Serve
Whole lettuce leaves
Crushed peanuts
Sliced scallions
Lime wedges
Cilantro
First make the sauce. With 1 tablespoon peanut oil, sauté shallots, garlic, and red chili peppers over medium heat for 2 minutes. Grind all the ingredients above with salt, pepper, and roasted peanuts in a pestle and mortar until smooth. Add brown sugar and boiled potatoes and grind until combined. Transfer to a small saucepan, add water and stir, boil the peanut sauce on low heat for 5 minutes. Set aside and put in a small bowl, add the lime juice and kecap manis.
Cut the tempeh into cubes. Stir together the soy sauce, maple syrup, and grated ginger in a bowl. Place the tempeh in the marinade, turn to coat a couple times and leave to marinate for 20 minutes.
Peel the papaya, remove the seeds and cut into cubes the same size as the tempeh. Thread the papaya and marinated tempeh onto skewers (soaked first, if bamboo or wooden so they don’t catch fire on the grill).
Cook on a hot grill for 3-5 minutes, turning as needed, until nicely marked on all sides without being burned.
Brush the skewers with the remaining marinade while they are being grilled. Serve with the chilled peanut sauce, a few lettuce leaves, fresh mint, coriander and some lime wedges to squeeze over.
iG
@the.vegan.gypsy.cg
@christinagalioto
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Vegan Tofu Satay with Peanut Sauce
Packed with flavour and super easy to make these Vegan Thai Tofu Satay skewers will impress both vegan and non vegans! Happy cooking!
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Link for kitchen tools and ingredients used on my video recipe:
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Thank you for the support!
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Ingredients:
3/4 cup coconut cream
2 tbsp coconut aminos
1 tsp curry powder
3 tsp turmeric powder
3 tsp garlic paste
3 tsp ginger paste
1 tbsp brown erythritol
2 tbsp vegetarian fish sauce
3 packs korean silken tofu (pressed, freezed and thawed for three cycles)
air fry at 180°C for 15-18 minutes, flip halfway
cooking spray
Peanut Sauce
1/4 cup creamy peanut butter
1 tbsp coconut aminos
1 tbsp lemon juice
1 tsp brown erythritol
1 tsp garlic paste
1 tsp ginger paste
1/4 cup water
peanuts
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#VeganTofuSatay #TofuSatay #ThaiTofuSatay
Spicy Peanut Tempeh Stir Fry with Broccoli
This warm and savory tempeh stir-fry has an unexpected, yet delicious creamy peanut butter flavor! The combination of spicy red pepper flakes, smooth sesame oil, salty soy sauce and Earth Balance® Creamy Peanut Butter will send your taste buds over the edge, and leave you craving seconds. Get the full recipe, here:
Indonesian Tempeh Orek Recipe - Spicy Tempeh Stir Fry - Vegan and Easy
A very easy Recipe for a sweet and spicy Tempeh Stir Fry - Indonesian Tempeh Orek Recipe. 2 Servings
More Indonesian Vegan Food on this Channel. Please subscribe.
How to make Tempeh Orek?
Ingredients:
- 300g Tempeh
- 3-4 cloves Garlic chopped
- 1-2 Shallots chopped
- 1 tsp Ginger chopped
- 1-2 Chili
For the Sauce:
- 1 tbsp veg. Oyster Sauce (Mushroom)
- 1,5 tbsp sweet Soy Sauce (kecap manis)
- 1/4 tsp Ajinomoto
- 1/2 tsp Salt
- 3 tbsp Water