Guys, it’s still hot here. Autumn is hiding behind the blazin’ sun so I had no choice but to grill up these tempeh skewers and fix up a side of spicy, sweet mango salad. Tempeh is fun to eat but even more fun on a stick. If you’re new to tempeh and would like a more formal introduction, check out these posts here and here – it’s good stuff. Tempeh is also very thirsty and loves to soak up a tasty marinade. This time I used coconut milk with a little honey to cut it’s natural bitterness, along with some soy sauce, hot sauce and liquid smoke – now we’re talkin’. The mango salad is funky fresh – mint and thai chilis make your taste buds dance. Go outside and soak up these lovely lingering days of summer, my friends!
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Step 1
The peanut sauce is easy! Just blend up all the ingredients! Yum!
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Step 2
Marinate the tempeh. Mix all ingredients together for the marinade, cut the tempeh into chunks, lengthwise and let them soak this up for about an hour or up to a day in the fridge.
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Step 3
Stick it on skewers and grill it up!
For the Tempeh Skewers
1 package (8oz) tempeh
1/3 cup coconut milk
1 tablespoon honey, agave or maple syrup
1 tablespoon soy sauce
1 tablespoon sriracha (or favorite hot sauce)
1 teaspoon liquid smoke
2 teaspoons garlic powder
For the Mango Salad
2 mango
1/2 a green cabbage
juice of one lime
1 small bunch cilantro
1 handful mint leaves
2 thai chilis
1 shallot
1 tablespoon soy sauce
1 tablespoon rice bran oil (or other neutral oil)
peanuts for garnish
For the Peanut Sauce
1 cup peanuts
1/2 cup coconut milk
1 tablespoon soy sauce
juice of 1 lime
2 teaspoons sesame oil
2 teaspoons honey
2 teaspoons thai chili sauce
1 garlic clove
Directions
Marinate the tempeh. Mix all ingredients together for the marinade, cut the tempeh into chunks, lengthwise and let them soak this up for about an hour or up to a day in the fridge. For the mango salad, julienne the mango and shred the cabbage, cut up the cilantro and mint, place the rest of the ingredients (except the peanuts) into your food processor or blender and blend. Pour dressing over mango and cabbage, top with mint, cilantro and peanuts. After tempeh is finished soaking, stick on skewers and grill it up! For the peanut sauce, place all ingredients in your food processor and blend – if you like it more saucy add a bit of water.