It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Tempeh Satay with Curried Cashew Sauce

Source: dLife

Ginger marinated tempeh with a citrus/cashew sauce.

Nutrition Facts

Makes 20 servings
Amount Per Serving

Calories	60.9

Total Carbs	4.4 g

Dietary Fiber	0.3 g

Sugars	1.4 g

Total Fat	3.0 g

Saturated Fat	0.6 g

Unsaturated Fat	1.1 g

Potassium	103.4 mg

Protein	4.0 g

Sodium	103.7 mg

Dietary Exchanges 3.0 Fat, 0.2 Vegetables, 0.0 Fruits, 0.5 Meat, 0.0 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

Tempeh 0.25
0 1/4 cup rice vinegar 0.25
0 1/4 cup low sodium soy sauce 0.25
0 1/4 cup mirin 2.0
2 tsp fresh ginger root 2.0
2 tsp vegetable oil 1.0
1 each medium garlic cloves 1.0
1 lb Tempeh

Sauce 1.0
1 each cooking spray 1.0
1 cup fresh chopped onion 2.0
2 tsp fresh ginger root 0.25
0 1/4 tsp kosher salt 2.0
2 each medium garlic cloves 2.0
2 tsp curry powder 0.5
0 1/2 tsp ground turmeric 1.0
1 cup cold water 2.0
2 tbsp unsalted cashews 1.0
1 tbsp fresh lemon juice

Directions

Add vinegar, soy sauce, mirin, ginger, oil, garlic, and tempeh to a frying pan; let mixture boil, stirring occasionally. Place lid on pan, lower heat, and simmer 15 minutes.
Take lid off of pan and raise heat to medium-high. Cook 4 minutes or until mixture is lightly browned. Let cool.
Heat a cooking spray coated pot over medium-high heat. Saute onion, ginger, salt, and garlic for 5 minutes. Mix in curry and turmeric and cook 1 minute. Let boil and cook 1 minute longer. Let cool for 5 minutes.
Using a food processor or blender, puree onion mixture with cashews and lemon juice until smooth. Serve tempeh drizzled with warm cashew sauce.