Indonesian Tempeh Satay with Peanut Sauce

Ingredients

• 2 packages (8 oz each) Tempeh
• 3 tbsp Soy Sauce
• 2 whole Lime
• 2 tbsp Maple Syrup
• ½ tsp Ground Turmeric
• 1 tsp Ground Coriander
• ¼ cup Peanut Butter
• 1 tsp Sriracha
• ¼ cup Full-fat Coconut Milk
• 2 cloves Garlic
• 2 cups Jasmine Rice
• 1 whole English Cucumber
• ¼ whole Red Onion
• 1 tbsp Vegetable Oil
• 8 whole Wooden Skewers

Instructions

1. Cook rice according to package directions.
2. Marinate tempeh cubes in soy sauce, juice of 1 lime, 1 tbsp maple syrup, turmeric, coriander, and garlic for 10 minutes. Thread onto skewers.
3. Make the peanut sauce: whisk together peanut butter, coconut milk, remaining maple syrup, sriracha, juice of 1 lime, and 1 tbsp warm water until smooth.
4. Make the cucumber salad: toss diced cucumber and red onion with a splash of rice vinegar and a pinch of salt.
5. Heat vegetable oil in a grill pan or skillet over medium-high heat. Cook tempeh skewers 3–4 minutes per side until deeply caramelized.
6. Serve skewers over jasmine rice with peanut dipping sauce and cucumber salad on the side.