

Tempeh skewers with cashew lime sauce
Ingredients
- 250g packet tempeh
- 1 spring onion, roughly chopped
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon reduced-salt soy sauce
- juice of ½ lime
- 1 clove garlic
- ½ teaspoon ground turmeric
- spray oil
- 8 wooden skewers, soaked 4 hours or overnight in water
- Cashew lime sauce
- 3 tablespoons cashew butter
- 2 tablespoons lime juice
- 1 tablespoon reduced-salt soy sauce
- 2 teaspoons finely grated ginger
- 2 teaspoons muscovado or brown sugarlight brown cane sugarX
- 1 clove garlic
- ½ teaspoon ciderhard ciderX vinegar, or to taste
- To serve
- 3 cups cooked brown rice
- 450g bag of coleslaw
- 2 tablespoons olive oil
- ¼ cup rice wine vinegar
- 3 tablespoons chopped fresh parsley or coriandercilantroX
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Instructions
1 Slice tempeh into 8 even strips, each approx. 5mm thick. Place spring onion, olive oil, soy sauce, lime juice, garlic and turmeric into a blender or small food processor and blend until a smooth-ish paste forms. Pour half of this into the base of a container large enough to snugly fit the tempeh. Add tempeh and coat each piece well in the marinade before pouring the remaining marinade on top. Cover and refrigerate at least 4 hours, or preferably overnight. If using wooden skewers, soak these overnight in cold water to prevent them from burning during cooking.
2 To make the cashew lime sauce, combine all the ingredients in a small bowl and mix until smooth. Add 1—2 teaspoons of warm water if needed to form a lovely pourable sauce. Season with salt, to taste.
3 Remove tempeh from the fridge and thread one piece lengthwise onto each skewer.
4 Heat and oil a barbecue grill plate and grill skewers until golden and crispy on all sides. Alternatively, cook over medium-high heat in a large frying pan with a touch of oil until golden. Stir parsley into the rice and serve with the coleslaw (dressed with the blended oil and vinegar) and a drizzle of cashew lime sauce.
Variations
Make it gluten free: Check tempeh, soy sauce, turmeric and cider vinegar are gluten free.
HFG tip
- You can find tempeh and cashew butter at most supermarkets.
- Find tempeh in the fridge near the tofu.
- Start this recipe a day ahead, if you have time.
Nutrition Info (per serve)
-
Calories 571cal
-
Kilojoules 2390kJ
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Protein 20g
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Total fat 26g
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–Saturated fat 5g
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Carbohydrates 60g
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–Sugars 10g
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Dietary fibre 8g
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Sodium 320mg
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Calcium 150mg
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Iron 3.5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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