Tempeh (or Chicken) Satay With Curried Cashew Sauce

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 20
• 1/4 cup rice vinegar
• 1/4 cup low sodium soy sauce
• 1/4 cup mirin (sweet rice wine)
• 2 teaspoons minced peeled fresh ginger
• 2 teaspoons vegetable oil
• 1 garlic clove, crushed
• 1 lb tempeh or 1 lb chicken, cut into 40 cubes
• cooking spray
• 1 cup chopped onion
• 2 teaspoons minced peeled fresh ginger
• 1/4 teaspoon fine sea salt
• 2 garlic cloves, chopped
• 2 teaspoons curry powder
• 1/2 teaspoon ground turmeric
• 1 cup water
• 2 tablespoons chopped cashews
• 1 tablespoon fresh lemon juice

Recipe

• 1 to prepare tempeh or chicken:.
• 2 if using tempeh cut into 40 cubes; if using chicken cut into bite size pieces.
• 3 combine first 6 ingredients in large nonstick skillet; add tempeh/chicken, tossing lightly to coat.
• 4 bring to a boil, cover, reduce heat to low, and simmer 15 minutes.
• 5 uncover mixture and increase heat to medium-high.
• 6 cook 4 minutes or until golden brown or done, turning frequently. cool.
• 7 to prepare sauce:
• 8 heat a small saucepan coated with cooking spray over medium-high heat.
• 9 add onion, 2 teaspoons ginger, salt, and 2 garlic cloves; sauté 5 minutes.
• 10 stir in curry powder and turmeric; sauté 1 minute.
• 11 add water. bring to a boil, and cook 1 minute.
• 12 cool 5 minutes.
• 13 pour onion mixture into a blender, and add cashews and lemon juice. process until smooth.
• 14 place a toothpick in each tempeh/chicken piece.
• 15 serve with warm cashew sauce.
• 16 for vegetarian do not use chicken.