Satay Tempeh Skewers with Rice Slaw

Prep Time 20 min

Cuisine Savoury

Use Within 2 days

Method

  1. Begin by marinating the tempeh. In a bowl combine the sesame oil, soy sauce and garlic. Slice each block of tempeh into 6 pieces and place them in the marinade. Flip over or turn after 5 minutes.

  2. Whilst the tempeh is marinating and if you haven’t already, prepare the white and red cabbage, apple, carrots, spring onions and cook the rice

  3. Prepare the satay sauce by adding all of the sauce ingredients to a saucepan and simmering on a low heat until the peanut butter has melted, and everything is mixed together. 

  4. Place the tempeh onto skewers and cook on a griddle pan or in a frying pan for a 3-4 minutes on each time..

  5. Whilst the tempeh is cooking make the slaw by combining the rice with the red and white cabbage, carrots, apple, spring onions and edamame beans. Squeeze on the lime juice and mix through with the soy sauce.  

  6. Line the plates with the Asian rice slaw, add the tempeh skewers and avocado, drizzle over the satay sauce and garnish with crushed peanuts. Enjoy!  

     

Ingredients

  • 2 blocks of Tiba Tempeh 
  • 2 tablespoons, of sesame oil
  • 2 tablespoon, of soya sauce
  • 1/2 tablespoons garlic granules

For the satay sauce:
  • 80g smooth ManiLife Peanut Butter 
  • 4 tablespoons of coconut milk 
  • 2 tablespoons of soy sauce 
  • 2 tablespoons, of sesame oil
  • 1 teaspoon of sriracha sauce

For the Asian Rice Slaw:

  • 400g cooked white rice  
  • 1/4 red cabbage (finely shredded) 
  • 1/4 white cabbage (finely shredded) 
  • 1/2 apple (finely sliced) 
  • 1 large carrot (finely sliced)  
  • 3 spring onions (finely sliced)  
  • 150g edamame beans   
  • 1/2 lime (juice) 
  • 1 tablespoon of soy sauce
  • Handful of crushed peanuts
  • 2 avocados (halved) 

 

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