Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Grated coconut 1/4 c Tarmari
1/4 c Orange juice 1/8 ts Cayenne pepper
1 ts Honey 4 Tempeh cutlets

---------------------ASIAN PEANUT SAUCE--------------------------
1/4 c Smooth peanut butter 1/8 ts Garlic powder
3 tb Tamari 1 tb Honey
1 ts Mirin or sherry 1 c Plain, nonfat yogurt
1/2 ts Rice vinegar 1/8 ts Cayenne pepper

To make marinade, puree 1/4 cup coconut with orange juice, honey,
tamari and cayenne in a blender. Pour marinade into a shallow baking
dish.

Cut tempeh inot 3/4-inch cubes and add to marinade. Set aside 15
minutes.

In a small bowl, blend together peanut sauce ingredients with a wire
whisk. Refrigerate until serving time.

Thread tempeh cubes onto bamboo skewers that have been soaked in
water. Grill tempeh over medium-hot coals 3 to 5 minutes on each
side. Brush shish kebabs with marinade and sprinkle with remaining
coconut. Serve immediately with Asian Peanut Sauce.

Per Serving: Calories: 303 Grams of Fat: 14 % Fat Calories: 40
Cholesterol: 0 mg. Grams of Fiber: 5.5

Source: Delicious! magazine, July/August 1993 Typed for you by Karen
Mintzias

Browse by categories