Tempeh Satay with Peanut Sauce

Ingredients

400 g plain tempeh
2 cloves garlic
8 cm ginger
1/2 lime
5 tablespoons soy sauce
2 tablespoons sunflower oil
1 tablespoon ground cumin
3 tablespoons peanut butter
200 ml coconut milk
1 grater
8 skewers
1 grill pan

Method

Cut the tempeh into small cubes. Finely chop the garlic. Peel and grate the ginger and finely chop the red chili pepper. Scrub the lime and grate the green zest. Mix the tempeh cubes with the lime zest, half the garlic, half the ginger, half the red chili pepper, 3 tablespoons of soy sauce, and 1 tablespoon of oil. Heat the remaining oil in a saucepan and sauté the remaining ginger, garlic, chili pepper, and cumin for 2 minutes over low heat. Add the remaining soy sauce and the peanut butter and mix well. Add the coconut milk and bring to a boil, stirring constantly. Reduce heat to low. Thread the tempeh cubes onto the skewers. Heat a grill pan over high heat and grill the skewers for about 8 minutes, or until browned all over. Tip: Serve with rice, prawn crackers, and atjar tjampoer.