📝 About This Recipe
Transport your taste buds to the streets of Southeast Asia with this vibrant, keto-friendly reimagining of traditional Indonesian Satay. By swapping peanuts for roasted almond butter and utilizing fermented tempeh, we achieve a deeply savory, umami-rich profile that is both low-carb and completely plant-based. These charred skewers offer a satisfying bite, perfectly complemented by a velvety, ginger-infused sauce that hits every note of sweet, salty, and spicy.
🥗 Ingredients
The Tempeh & Marinade
- 16 ounces Organic Tempeh (cut into 1-inch cubes)
- 3 tablespoons Tamari or Liquid Aminos (ensure gluten-free if needed)
- 1 tablespoon Toasted Sesame Oil
- 1 tablespoon Rice Vinegar (unseasoned)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Ground Turmeric (for color and earthiness)
Peanut-Free Satay Sauce
- 1/2 cup Creamy Almond Butter (unsweetened and well-stirred)
- 1/4 cup Full-Fat Coconut Milk (canned)
- 2 tablespoons Fresh Lime Juice
- 1 tablespoon Fresh Ginger (grated finely)
- 1 teaspoon Sriracha or Sambal Oelek (adjust for heat preference)
- 1 teaspoon Liquid Monk Fruit or Erythritol (or equivalent keto sweetener to taste)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 Red Chili (thinly sliced)
- 4 pieces Lime Wedges (for serving)
👨🍳 Instructions
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1
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning on the grill.
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2
Steam the cubed tempeh for 10 minutes. This is a chef's secret to remove the natural bitterness of tempeh and allow it to absorb the marinade better.
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3
In a medium bowl, whisk together the tamari, sesame oil, rice vinegar, garlic powder, and turmeric.
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4
Pat the steamed tempeh dry and toss it gently in the marinade. Let it sit for at least 15 minutes at room temperature.
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5
While the tempeh marinades, prepare the satay sauce by combining almond butter, coconut milk, lime juice, grated ginger, chili paste, and sweetener in a small saucepan over low heat.
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6
Whisk the sauce constantly until smooth and warm. If it is too thick, add a tablespoon of water at a time until it reaches a pourable consistency. Remove from heat.
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7
Thread 4-5 cubes of marinated tempeh onto each skewer, leaving space at the bottom to handle them.
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8
Preheat a grill pan or outdoor grill to medium-high heat and lightly grease with avocado oil.
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9
Place the skewers on the grill and cook for 3-4 minutes per side. You are looking for distinct char marks and a firm texture.
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10
During the last minute of grilling, lightly brush a small amount of the satay sauce onto the tempeh for a caramelized finish.
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11
Remove the skewers from the heat and arrange them on a serving platter.
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12
Drizzle generously with the remaining almond satay sauce and garnish with fresh cilantro and sliced chilies.
💡 Chef's Tips
Steaming the tempeh first is non-negotiable for the best flavor; it opens up the 'pores' of the protein. If you are allergic to almonds, sunflower seed butter (SunButter) makes an excellent nut-free keto substitute. Don't skip the sweetener; the tiny hint of sweetness balances the salt and acidity typical of Indonesian cuisine. For extra crispy edges, you can air fry the skewers at 400°F (200°C) for 10-12 minutes, turning halfway through.
🍽️ Serving Suggestions
Serve alongside a refreshing cucumber and shallot salad dressed in rice vinegar. Pair with cauliflower 'rice' stir-fried with garlic and bok choy. Enjoy with a chilled glass of sparkling water infused with lemongrass and lime. Add a side of pickled daikon or radishes to cut through the richness of the almond butter.