The finished recipe. Tempeh Satay Skewers with Cucumber and RiceIngredients 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 oilIngredients 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.)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 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 3. Thread the tempeh onto skewers and grill under a hot grill for four minutes a side, until the edges darken.Step 4. Serve with the sauce, cucumber cut into chunks with the rest of the lime, and the rice.
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