Ingredients

  • Serves 2-4 people
  • 400 g tempe

  • bamboo skewers

  • 100 ml coconut milk

  • 2 bay leaves

  • 2 lime leaves

  • 50 g shallots

  • 30 g garlic

  • 30 g red cayenne chili

  • 70 g big red chili

  • 10 g turmeric

  • 15 g brown sugar

  • 5 g salt

  • 14 g chicken stock powder

  • 50 ml sweet soy sauce

  • Optional:

    steamed white rice

Sate Tempe Pedas Manis (Sweet and Spicy Skewered Tempe)
Recipe Courtesy of
Dharmawan

Sate Tempe Pedas Manis (Sweet and Spicy Skewered Tempe)

{{totalReview}}
Looking for a vegan dinner that’s both simple and affordable? Sate Tempe is the dish for you. Skewered tempe (fermented soybeans) seasoned with sweet soy sauce and spices like chili, ginger and turmeric, this simple dish usually has a delicious smoky flavor as it is grilled over burning hot coal. With its browned, caramelized appearance and its sweet and savory taste, you’ll find that this meat-free version is just as delicious as the usual sate. Skip the chicken powder and this Indonesian dish is fully vegan-friendly.
  • Easy
  • 60 min
  • 30 min
  • 15 min
  • 4 steps
  • 14 Ingredients
  • Easy
  • 4 steps
  • 14 Ingredients
  • 60 min
  • 30 min
  • 15 min

Directions

  1. Prepare the tempeh

    • Cut the tempeh into 2 cm cubes then set aside.


  2. Prepare the spice paste

    • In a food processor, blend the shallots, garlic, cayenne pepper, big red chili and turmeric. 

    • In a pan on medium heat, sauté the blended paste until fragrant.

    • To the pan, add the coconut milk, brown sugar, salt, chicken stock powder and sweet soy sauce, Mix well to combine. Bring to a boil.

    Prepare the spice paste


  3. Add the tempe

    • After the sauce boils, add the tempeh pieces. Stir occasionally and cook until the liquid has reduced and the tempeh has soaked up the spice paste.

    Add the tempe


  4. Grill the tempeh

    • Skewer the cooked tempeh, use about 4 - 5 pieces per skewer.

    • Rub the leftover spice paste onto the skewers.

    • Grill the skewers until they turn light brown.

    Grill the tempeh


Plate and Serve!

  • Place the skewers onto your serving plate. Garnish with fried onions and serve with steamed white rice on the side.
Plate and Serve!
Discover food-spirational recipes with our new explore feed!
Check it out

Reviews

Overall Rating

    Show more reviews
    icon
    Ingredients
    icon
    Share
    Ingredients
    • Serves 2-4 people
    • 400 g tempe

    • bamboo skewers

    • 100 ml coconut milk

    • 2 bay leaves

    • 2 lime leaves

    • 50 g shallots

    • 30 g garlic

    • 30 g red cayenne chili

    • 70 g big red chili

    • 10 g turmeric

    • 15 g brown sugar

    • 5 g salt

    • 14 g chicken stock powder

    • 50 ml sweet soy sauce

    • Optional:

      steamed white rice

    Nutrition
    Close

    We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

    By clicking "Accept", you agree to our use of cookies and similar technologies.