Tempeh Bites with Curried Peanut Sauce

Karry Hosford
  • Yield: 15 servings


1/4cup rice vinegar
1/4cup soy sauce
1/4cup sherry
2teaspoons minced peeled fresh ginger
2teaspoons vegetable oil
3-- garlic cloves, crushed
1pound tempeh, cut into 30 cubes
2teaspoons vegetable oil
1cup chopped onion
2teaspoons minced peeled fresh ginger
1/4teaspoon kosher salt
2-- garlic cloves, chopped
2teaspoons curry powder
1/2teaspoon ground turmeric
1cup water
1/4cup chopped dry roasted peanuts
1tablespoon fresh lemon juice


  1. To prepare tempeh, combine first 6 ingredients in a large nonstick skillet; add tempeh, tossing lightly to coat. Bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. Uncover mixture and increase heat to medium-high. Cook 4 minutes or until golden brown, turning frequently. Cool.
  2. To prepare sauce, heat oil in a small saucepan over medium-high heat. Add onion, 2 teaspoons ginger, salt, and 2 garlic cloves; sauté 5 minutes. Stir in curry powder and turmeric; sauté 1 minute. Add water. Bring to a boil, and cook 1 minute. Cool 5 minutes.
  3. Pour onion mixture into a blender, and add peanuts and lemon juice; process until smooth. Place a toothpick in each tempeh cube. Serve with peanut sauce.

Nutritional Info *per serving

  • Calories 152
  • Fat 9g
  • Saturated Fat 1.6g
  • Polyunsaturated Fat 3.4g
  • Monounsaturated Fat 3.5g
  • Cholesterol 0mg
  • Sodium 512mg
  • Carbohydrate 7.6g
  • Fiber 0.7g
  • Protein 8.6g