Tempeh with Coconut Satay

Shop Ingredients
Serves 2-3


1 packet tempeh
1 tbsp tamari
1 C coconut cream
1 tbsp thai red curry paste
1 tbsp rice wine vinegar
1/2 C peanut butter
1 tbsp sesame oil
1 tbsp brown sugar
1 tbsp tamarind paste
pea sprouts
coriander leaves
spring onion, finely diced
Lime or lemon, for juice


A super quick satay sauce, that you can have on the side gado-gado style, or lather over your dinner and cook a little more so it’s sticky and extra finger-licking delicious. Also great on big cubes of smoked tofu, or baked chicken thighs or drumsticks.


Make the satay sauce. Heat half of the coconut cream, simmering for 5 minutes on a medium heat. Add the curry paste, cooking for another few minutes until the two are smelling quite fragrant. Then add all the other ingredients and the rest of the coconut cream. Give it all a stir together for a minute or two.

Slice the tempeh into appropriate lengths or cubes. Heat the coconut oil in a fry pan to melt and add the tempeh pieces, turning them over to coat both sides. Fry for 3 minutes on each side, until browned. Pour over the tamari and allow that to coat the tempeh as evenly as possible.

At this point you can enjoy with the satay sauce on the side. Or, like here, spoon the satay over the tempeh and cook a little more in the frypan – just briefly on each side to get nice and sticky, only a minute more.

Serve with lots of something green and fresh, like these pea sprouts and coriander. Lime or lemon on top.


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