Tempeh Satay Skewers with Cucumber and Rice

Make tempeh satay skewers with cucumber and rice, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
130 g Tempeh
1 tbsp (15 g) Tamari
One lime Lime juice
1 clove, about 3 g Garlic
One, chopped Fresh red chilli
4 g Rapeseed oil
18 g Peanut butter (The kind that is peanuts and salt. Sweetened spreads carry more carbohydrate.)
50 g Reduced-fat coconut milk, tinned
1 tsp (4 g) Sugar
100 g Cucumber
100 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
Ingredient notes on the recipe page.

METHOD
1. Cut the tempeh into 2 cm cubes and steam them for eight minutes over a pan of water, which softens them and takes away the bitterness. Toss with two thirds of the tamari, half the lime, the garlic, half the chilli and the oil and leave for thirty minutes.
2. Warm the peanut butter, coconut milk, sugar, the rest of the tamari and the rest of the chilli in a small pan, stirring until it becomes a pourable sauce. Add water if it seizes.
3. Thread the tempeh onto skewers and grill under a hot grill for four minutes a side, until the edges darken.
4. Serve with the sauce, cucumber cut into chunks with the rest of the lime, and the rice.

Contains peanuts and soya.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/tempeh-satay-skewers-cucumber-rice

AI-generated images illustrating the recipe.

#Fuel8 #DinnerRecipe #RecipeInPictures