March 8, 2023
From Vegnews

Pair this savory protein option from the Epic Vegan: Quick & Easy cookbook with lemongrass rice and garlicky vegetables for a full meal. Serving to a family? Make a double batch with extra marinade for dipping! 

What you need:

4 6-inch wooden skewers
1 tablespoon chili garlic sauce
Juice of 1 lemon
Juice of 1 lime
2 tablespoons toasted sesame oil
¼ cup soy sauce
¼ cup creamy peanut butter
2 tablespoons maple syrup
½ teaspoon smoked paprika
1 (8-ounce) block tempeh
2 scallions, thinly sliced
Crushed peanuts

What you do:

  1. Preheat oven to 375 degrees. Line a sheet pan with parchment paper. Soak skewers, in a shallow dish of water while preparing sauce. 
  2. In a medium bowl, combine chili garlic sauce, lemon juice, lime juice, sesame oil, soy sauce, peanut butter, maple syrup, and smoked paprika. 
  3. Cut tempeh in three strips lengthwise and then quarter each strip into 4 triangles for 12 thick triangles in total. The ends will be square, but cut remaining parts into triangles. Toss pieces in bowl with marinade until completely coated. Add 3 pieces to each skewer. Transfer tempeh to prepared sheet pan. 
  4. Use a spoon to drizzle more marinade on each piece. Bake for 10 minutes. Then flip tempeh and use a spoon to drizzle more marinade on pieces, reserving some marinade for finishing. Bake for 10 more minutes, until dry. Turn oven up to broil and broil for 1 to 2 minutes to lightly char edges. 
  5. Transfer tempeh to a serving dish. Drizzle with remaining marinade, and sprinkle with scallions and crushed peanuts.