Tempeh peanut satay

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Tempeh Peanut Satay

This recipe is a real crowd pleaser!

Ingredients

• 3 heaping Tbsp peanut butter
• 2/3 cup coconut milk
• 2 Tbsp maple syrup
• 1 to 2 Tbsp sriracha (depending on spice prefrence)
• 1 Tbsp sesame oil
• 3 Tbsp soy sauce
• 2 Tbsp grated garlic
• 1 Tbsp grated ginger
• 1 lime, juiced
• 1 8 oz package Tootie's Tempeh, cut into 1" cubes (makes approx 24)
• Oil, salt and pepper as needed
• 1 handful ciltantro, finely chopped
• 2 scallions, thinly sliced on the bias
• 1/2 cup crushed peanuts
• 1 tsp white and black sesame seeds
• 1 Tbsp chili crisp oil
• Rice for serving

Instructions

1. In a large bowl, whisk together the peanut butter, coconut milk, maple syrup, sriracha, sesame oil, soy sauce, salt, black pepper to taste, garlic, ginger, and lime. Set aside.
2. Heat 3 Tbsp oil in a pan and sear the tempeh on all four sides (salt & pepper to taste), about 1-2 minutes per side, or until each side is golden brown.
3. Pour half the peanut sauce over the tempeh in the pan. Continue to flip, searing for another 1-2 minutes on each side, or until desired texture and color.
4. Serve tempeh over rice and finish with extra peanut sauce, cilantro, scallion, crushed peanuts, sesame seeds, and chili crisp.
5. Enjoy!

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