Filter
Reset
Sort ByRelevance
Dfernandes
Tempeh saté
Tempeh saté
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the tempeh into slices of 1 cm thick. Cut the slices into 1 cm pieces.
-
Put the soy sauce, oil and sambal in a bowl. Squeeze out the lime and add 1 tbsp juice.
-
Mix the marinade and scoop with the tempeh. Let marinate for 1 hour.
-
Halve the pepper in the length and remove the seed lists with a sharp knife. Slice the flesh finely.
-
Put the rest of the soy sauce, the peanut butter and coconut milk in a saucepan and stir until smooth.
-
Add the red pepper and press the garlic clove above it. Season to taste with lime juice.
-
Thread the tempeh on the satéprikkers.
-
Heat the rest of the oil in a large frying pan and fry the tempehsateetjes for 4 min. On medium heat. Times regularly.
-
Place the satejes on a bowl and pour the satay sauce over it. Sprinkle with the fried onions.
Blogs that might be interesting
-
15 minSide dishfresh green beans, fresh snow peas, frozen garden peas, dijonnaise, White wine vinegar, tap water, fennel bulb, poppy seed,bean fennel salad -
50 minSide dishcream, milk, garlic, forest outing, leaf parsley, parsnip, cream brie,parsnip gratin with brie -
10 minSide dishgrilled peppers, hummus, chili pepper,hummus with paprika -
70 minSide dishturnip, turnip, vegetable stock of 1 tablet, olive oil, shallot, curry powder, tofu, white raisin, pine nuts, mature cheese,turnips filled with kerrietofu
Nutrition
565Calories
Sodium0% DV2.355mg
Fat63% DV41g
Protein28% DV14g
Carbs11% DV32g
Fiber24% DV6g
Loved it