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Tempeh Satay with Curried Cashew Sauce
Source: dLife

Ginger marinated tempeh with a citrus/cashew sauce.

Prep Time: 30 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

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
1/2 Fat , 1/2 Vegetables , 1/2 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.
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0 1/4 cup  rice vinegar
0 1/4 cup  low sodium soy sauce
0 1/4 cup  mirin
2 tsp  fresh ginger root
2 tsp  vegetable oil
1 each  medium garlic cloves
1 lb  Tempeh

1 each  cooking spray
1 cup  fresh chopped onion
2 tsp  fresh ginger root
0 1/4 tsp  kosher salt
2 each  medium garlic cloves
2 tsp  curry powder
0 1/2 tsp  ground turmeric
1 cup  cold water
2 tbsp  unsalted cashews
1 tbsp  fresh lemon juice
  1. 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.
  2. Take lid off of pan and raise heat to medium-high. Cook 4 minutes or until mixture is lightly browned. Let cool.
  3. 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.
  4. Using a food processor or blender, puree onion mixture with cashews and lemon juice until smooth. Serve tempeh drizzled with warm cashew sauce.

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