Tempeh (Or Chicken) Satay With Curried Cashew Sauce

Submitted by Nana Lee

"Tempeh and cashews stand in for the traditional chicken and peanuts in this classic Indonesian dish. Cooking Light, SEPTEMBER 2002"

 

• Ready In: 1hr 5mins
• Ingredients: 17
• Serves: 20

ingredients

• Tempeh

• 1⁄4 cup rice vinegar
• 1⁄4 cup low sodium soy sauce
• 1⁄4 cup mirin (sweet rice wine)
• 2 teaspoons minced peeled fresh ginger
• 2 teaspoons vegetable oil
• 1 garlic clove, crushed
• 1 lb tempeh or 1 lb chicken, cut into 40 cubes

• Sauce

• cooking spray
• 1 cup chopped onion
• 2 teaspoons minced peeled fresh ginger
• 1⁄4 teaspoon fine sea salt
• 2 garlic cloves, chopped
• 2 teaspoons curry powder
• 1⁄2 teaspoon ground turmeric
• 1 cup water
• 2 tablespoons chopped cashews
• 1 tablespoon fresh lemon juice

directions

1. To prepare tempeh or chicken:

2. If using tempeh cut into 40 cubes; if using chicken cut into bite size pieces.
3. Combine first 6 ingredients in large nonstick skillet; add tempeh/chicken, tossing lightly to coat.
4. Bring to a boil, cover, reduce heat to low, and simmer 15 minutes.
5. Uncover mixture and increase heat to medium-high.
6. Cook 4 minutes or until golden brown or done, turning frequently. Cool.

7. To prepare sauce:

8. Heat a small saucepan coated with cooking spray over medium-high heat.
9. Add onion, 2 teaspoons ginger, salt, and 2 garlic cloves; sauté 5 minutes.
10. Stir in curry powder and turmeric; sauté 1 minute.
11. Add water. Bring to a boil, and cook 1 minute.
12. Cool 5 minutes.
13. Pour onion mixture into a blender, and add cashews and lemon juice. Process until smooth.
14. Place a toothpick in each tempeh/chicken piece.
15. Serve with warm cashew sauce.
16. For Vegetarian do not use Chicken.