Tempeh Satay Skewers with Cucumber and Rice
Makes 1 serving

INGREDIENTS
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.)

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.

RECIPE NOTES
Steaming tempeh first is the step people skip and then wonder why it tasted bitter. Eight minutes changes it.
Eighteen grams of peanut butter is 108 kcal and it is the sauce. A heaped tablespoon is nearer 30 g, and that is the difference between 602 and 670.

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