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Tempeh satay & asian peanut sauce

Yield: 4 Servings

Ingredients:

• 1/2 c Grated coconut
• 1/4 c Orange juice
• 1 ts Honey
• 1/4 c Tarmari
• 1/8 ts Cayenne pepper
• 4 Tempeh cutlets MMMMM---------------------ASIAN PEANUT SAUCE--------------------------
• 1/4 c Smooth peanut butter
• 3 tb Tamari
• 1 ts Mirin or sherry
• 1/2 ts Rice vinegar
• 1/8 ts Garlic powder
• 1 tb Honey
• 1 c Plain nonfat yogurt
• 1/8 ts Cayenne pepper

Instructions:

To make marinade puree 1/4 cup coconut with orange juice honey tamari and cayenne in a blender. Pour marinade into a shallow baking dish. Cut tempeh inot 3/4-inch cubes and add to marinade. Set aside 15 minutes. In a small bowl blend together peanut sauce ingredients with a wire whisk. Refrigerate until serving time. Thread tempeh cubes onto bamboo skewers that have been soaked in water. Grill tempeh over medium-hot coals 3 to 5 minutes on each side. Brush shish kebabs with marinade and sprinkle with remaining coconut. Serve immediately with Asian Peanut Sauce.

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