Tempeh Satay for Mango Salad

Tempeh Sauce

• 1/2 tsp red pepper flakes
• 1 tbsp sesame oil
• 2 tbsp peanut butter — salted, creamy
• 6 tbsp coconut aminos
• 2 1/2 tbsp lime juice
• 1 tsp honey
• 2 tsp fresh turmeric (Optional) — fresh
• 4 clove garlic — peeled
• 1 pinch salt
• 1 stalk lemongrass — ends removed, chopped into thirds

• tempeh — quantity not stated

1. 1

   Steam tempeh uncovered for 10–12 minutes, flipping once halfway.

   Timer 10 min
2. 2

   Rinse, pat dry, and cut into bite-size pieces.
3. 3

   Blend all marinade ingredients in a food processor until combined.
4. 4

   Toss tempeh with marinade. Cover and refrigerate at least 2 hours, preferably 24 hours.

   Timer 2 h
5. 5

   Heat oven to 375°F / 190°C. Reserve leftover marinade. Bake 20–30 minutes until deep golden, flipping halfway. Brush or serve with reserved marinade.

   Timer 20 min 190°C