Dinner

Tempeh Satay Skewers with Cucumber and Rice

Name: Tempeh Satay Skewers with Cucumber and Rice
Prep time: 25 min
Total time: 25 min
Yield: 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; 50 g Reduced-fat coconut milk, tinned; 1 tsp (4 g) Sugar; 100 g Cucumber; 100 g Cooked white rice

Tempeh marinated in tamari, lime and garlic, grilled on skewers and served with a peanut sauce, cold cucumber and rice. 35 g of protein for 602 kcal.

Calories: 602kcal
Protein: 35g
Fat: 31g
Carbs: 49g

Per serving, makes 1. 25 minutes of work, then thirty minutes marinating. Published 8 September 2026.

Allergens

Peanuts
Soya

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Tempeh Satay Skewers with Cucumber and Rice, plated and ready to serve. — The finished recipe. Tempeh Satay Skewers with Cucumber and Rice

Ingredients 1 to 6 for tempeh satay skewers with cucumber and rice arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 11 for tempeh satay skewers with cucumber and rice arranged separately on a dark worktop. — Ingredients 7 to 11. 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.)

Tempeh Satay Skewers with Cucumber and Rice, preparation step 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. — Step 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.

Tempeh Satay Skewers with Cucumber and Rice, preparation step 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. — Step 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.

Tempeh Satay Skewers with Cucumber and Rice, preparation step 3: Thread the tempeh onto skewers and grill under a hot grill for four minutes a side, until the edges darken. — Step 3. Thread the tempeh onto skewers and grill under a hot grill for four minutes a side, until the edges darken.

The finished tempeh satay skewers with cucumber and rice. — Step 4. Serve with the sauce, cucumber cut into chunks with the rest of the lime, and the rice.

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Ingredients

Tempeh130 g
Tamari1 tbsp (15 g)
Lime juiceOne lime
Garlic1 clove, about 3 g
Fresh red chilliOne, chopped
Rapeseed oil4 g
Peanut butter18 g
The kind that is peanuts and salt. Sweetened spreads carry more carbohydrate.
Reduced-fat coconut milk, tinned50 g
Sugar1 tsp (4 g)
Cucumber100 g
Cooked white rice100 g
Cooked weight. About 50 g of dry rice becomes 130 g cooked.

Method

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.
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.
Thread the tempeh onto skewers and grill under a hot grill for four minutes a side, until the edges darken.
Serve with the sauce, cucumber cut into chunks with the rest of the lime, and the rice.

Worth knowing

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.

Other dinner recipes that share ingredients with this one, or every dinner at 600 calories a serving and over.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.