📝 About This Recipe
Transport your taste buds to the vibrant street markets of Java with this plant-based take on a beloved Indonesian classic. Earthy, nutty tempeh is sliced into batons and steeped in a fragrant lemongrass and galangal marinade before being grilled to smoky perfection. Served with a rich, spicy-sweet peanut sauce, this dish offers a satisfying protein punch and a complex symphony of Southeast Asian flavors that will impress vegans and meat-eaters alike.
🥗 Ingredients
The Tempeh & Marinade
- 16 ounces Organic Tempeh (cut into 1-inch cubes or long batons)
- 3 pieces Shallots (roughly chopped)
- 4 cloves Garlic (peeled)
- 1 inch knob Fresh Ginger (peeled and sliced)
- 1/2 inch knob Fresh Galangal (optional, for authentic woody aroma)
- 2 teaspoons Ground Coriander
- 1 teaspoon Turmeric Powder (for a vibrant golden hue)
- 3 tablespoons Kecap Manis (Indonesian sweet soy sauce)
- 2 tablespoons Coconut Oil (melted)
Spicy Peanut Sauce
- 1 cup Roasted Unsalted Peanuts (or 1/2 cup natural peanut butter)
- 1/2 cup Coconut Milk (full fat for creaminess)
- 1-2 teaspoons Sambal Oelek (adjust to your heat preference)
- 1 tablespoon Coconut Sugar (or brown sugar)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1/2 teaspoon Sea Salt (to taste)
For Garnish & Serving
- 12-15 pieces Bamboo Skewers (soaked in water for 30 minutes)
- 1/4 cup Fresh Cilantro (chopped)
- 1 piece Red Chili (thinly sliced)
- 1/2 piece Cucumber (sliced into rounds)
👨🍳 Instructions
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1
Begin by soaking your bamboo skewers in cold water for at least 30 minutes. This prevents them from burning on the grill.
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2
Steam the tempeh batons for 10 minutes. This essential step removes the natural bitterness of the soy and opens up the 'pores' of the tempeh to better absorb the marinade.
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3
Prepare the marinade: In a food processor or blender, combine shallots, garlic, ginger, galangal, coriander, turmeric, kecap manis, and coconut oil. Pulse until a smooth, fragrant paste forms.
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4
Pat the steamed tempeh dry and place in a shallow dish. Pour the marinade over the tempeh, ensuring every piece is well-coated. Let it marinate for at least 30 minutes, or up to 4 hours in the fridge.
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5
While the tempeh marinates, make the peanut sauce. If using whole peanuts, pulse them in a food processor until they reach a fine crumb or chunky paste consistency depending on your preference.
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6
In a small saucepan over medium heat, combine the ground peanuts (or peanut butter), coconut milk, sambal oelek, coconut sugar, and salt. Whisk constantly until the sauce thickens and begins to bubble gently.
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7
Remove the sauce from heat and stir in the lime juice. If it's too thick, add a splash of water or more coconut milk to reach a pourable consistency. Set aside.
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8
Thread the marinated tempeh onto the soaked skewers, about 3-4 pieces per stick. Reserve any leftover marinade for basting.
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9
Preheat a grill pan or outdoor grill to medium-high heat. Lightly brush the grates with oil.
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10
Place the skewers on the grill. Cook for 3-4 minutes per side, basting once with the remaining marinade, until deep grill marks appear and the edges are slightly charred and crispy.
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11
Arrange the hot skewers on a serving platter. Drizzle a little peanut sauce over the top and serve the rest in a bowl for dipping.
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12
Garnish with fresh cilantro, sliced red chilies, and serve alongside cool cucumber rounds to balance the heat.
💡 Chef's Tips
Steaming the tempeh before marinating is the 'secret' to a tender texture and better flavor absorption. If you can't find Kecap Manis, mix 2 parts soy sauce with 1 part brown sugar and a dash of molasses. For an extra smoky flavor, use a charcoal grill instead of a gas grill or indoor pan. Don't skip the galangal if you can find it at an Asian grocer; it provides a unique citrusy, pine-like aroma that ginger alone cannot replicate. Make a double batch of the peanut sauce—it keeps well in the fridge for a week and is great on noodles or salads.
🍽️ Serving Suggestions
Serve with a side of 'Lontong' (compressed rice cakes) for an authentic Indonesian street food experience. Pair with a crisp, cold Jasmine iced tea with a squeeze of lime. A side of pickled red onions and carrots (Acar) provides a bright acidity that cuts through the rich peanut sauce. Serve over a bed of fluffy coconut rice for a complete, filling meal. Enjoy alongside a crunchy Asian slaw dressed in a sesame-ginger vinaigrette.