Tempeh Skewers with Peanut Sauce and Mango Salsa
Today, I'd like to share one of my all-time favorite recipes: marinated tempeh skewers.
This dish is a true all-rounder, combining all three macronutrients – fats, proteins, and carbohydrates – in a delicious way.
The highlight? A fresh mango salsa that adds a wonderful fruity touch to the dish. The sweet mango pairs perfectly with the savory peanut sauce and spiced tempeh, bringing a refreshing lightness to your plate.
This recipe is not only a treat for the taste buds but also a delight for anyone who values a balanced diet.
Whether for personal enjoyment, a blog post, or as a recipe developer, these tempeh skewers with mango salsa are always a hit. Try it out and let the variety of flavors enchant you!
Ready for this balanced mix?
Ingredients for Tempeh Skewers
400 g tempeh
2 tbsp sesame oil
2 tbsp soy sauce
Paprika powder and ground coriander
Ingredients for the Peanut Sauce
80 g peanut butter (no additives)
15 ml soy sauce
30 ml date syrup
30 ml lime juice
Ingredients for the Mango Salsa
2 mangoes
1/2 chili
1 shallot
1 handful parsley
A bit of oil
Side
200 g whole grain rice
Servings: 4
Aufwand: Medium This recipe takes about 60 minutes in total, including marinating time.
Nutritional Value: Strong This dish provides a well-balanced mix of proteins, carbs, and healthy fats, ideal for a complete meal.
Michaela's Opinion: I love incorporating the fresh mango salsa into this recipe, as it gives the dish a wonderfully fruity and refreshing note.
Instruction:
1) Cut the tempeh into 2 cm cubes. Mix sesame oil, soy sauce, paprika powder, and ground coriander. Add the tempeh cubes to the marinade and let them sit for at least 30 minutes.
2) Rinse the whole grain rice under cold water until the water runs clear. Add the rice to a pot with twice the amount of water and a pinch of salt. Bring to a boil, then reduce heat and cover, letting it simmer for about 40 minutes until cooked and the water is fully absorbed.
3) Peel the mangoes and cut the flesh into small cubes. Heat a bit of oil in a pan and sauté the mango cubes until slightly browned. Mix the sautéed mango with finely chopped chili, shallot, and parsley.
4) For the peanut sauce, mix the peanut butter, soy sauce, date syrup, and lime juice until smooth and creamy.
5) Preheat a grill or grill pan. Thread the marinated tempeh cubes onto soaked wooden skewers. Grill the skewers for about 5-7 minutes on each side, until nicely browned and crispy.
6) Serve the crispy tempeh skewers on a bed of fluffy whole grain rice. Top with a generous drizzle of peanut sauce and enjoy with fresh mango salsa.
Michaela's Tip: Soak the wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
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