Wonderfully aromatic Asian dish with crispy tempeh skewers combined with a fine Asian sauce and steamed vegetables. Works perfectly as a healthy vegan lunch or dinner that's on the table in 30 minutes.
FOR THE CREAMY PEANUT BUTTER SAUCEMix all ingredients in a small bowl and set aside. Add more or less water to thin as desired.
15 ml Tamari or another gluten-free soy sauce, 30 ml maple syrup, 45 ml Lime juice, 1-2 Birds Eye Chili according to taste, 30-45 ml Water for dilution, 80 g Peanut butter
Preheat pan for skewers and steam green vegetables to taste. I steam my vegetables in the steamer, but it also works in a pan with a little water, covered for 10-15 minutes.
FOR THE TEMPEH cut the tempeh into finger-thick slices and cut in half again. Place in a bowl, add tamari, sesame oil, cumin and paprika. Mix well with a spoon, or with your hands, until everything is evenly coated.
30 ml Tamari or another gluten-free soy sauce, 15 ml Sesame oil, ¼ tbspn Cumin, ¼ tbspn Paprika powder, 200 g Tempeh*, * Who has no tempeh in the house, it also goes tofu
Now skewer the individual tempeh slices on wooden skewers and set aside. With me there were 4 skewers at the end.
Place in the preheated pan and fry for 10 minutes until golden brown all over.
Put rice on two plates, garnish tempeh skewers and green vegetables on top and serve with peanut sauce. enjoy!
Rice, Green vegetables: Bok Choy, Fresh coriander, Limes, Chili sauce, Wooden skewers