Ole Ole Infree’s Tempeh Satay

Name: Ole Ole Infree’s Tempeh Satay
Cuisine: American
Ingredients: 1 16 oz. can pineapple chunks; ¼ cup tarmari (whole wheat soy sauce); ¼ cup tarmari (whole wheat soy sauce); 1 tablespoon honey; ¼ cup orange juice; ¼ cup finely chopped roasted peanuts; ¼ cup smooth peanut butter; 4 tempeh cutlets; ⅛ teaspoon cayenne pepper; ½ teaspoon rice vinegar; 1 tablespoon Mirin or sherry; 1 tablespoon Mirin or sherry; 3 tbs. tarmari; 1 cup nonfat yogurt, plain; 1 cup nonfat yogurt, plain; 1 tbs. honey; ⅛ teaspoon garlic powder; ½ cup grated coconut

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Ultimate Guide to Grilling

By Rick Browne

Published 2011

About

One of the earth’s most special people. A gentle man who truly is himself and who opened my eyes about lots of things including some incredible vegetarian recipes.

Ingredients

Marinade

½ cup grated coconut
¼ cup orange juice
1 tab

Americas
United States
Hawaii
Starter
Vegetarian

Method

To make the marinade, puree ¼ cup of the coconut with the orange juice, honey, tamari and cayenne in a blender until smooth, 2-3 minutes. Pour the marinade into a shallow baking dish. Cut the tempeh into 1-inch cubes and add it to marinade. Set aside for 30 minutes.

In a small saucepan, blend together the peanut sauce ingredients with a wire whisk, and warm sauce on low heat, for 7-8 mi