Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 500 grams of tempeh into 2.5 cm cubes and set them aside.

2. 2

   In a large bowl, whisk together 30 ml of lemon juice, 45 ml of olive oil, 4 minced garlic cloves, 15 grams of grated fresh ginger, 5 grams of smoked paprika, 2.5 grams of cumin powder, 1 gram of cayenne pepper, 5 grams of salt, and 2.5 grams of black pepper to create the marinade.

3. 3

   Add the tempeh cubes to the marinade, ensuring they are thoroughly coated, then cover the bowl and refrigerate for at least 30 minutes, or preferably for 2 hours, allowing the flavors to meld.

4. 4

   While the tempeh marinates, prepare the peanut glaze by whisking together 60 grams of smooth peanut butter, 60 ml of hot water, 15 ml of maple syrup, 15 ml of soy sauce, and 15 ml of lime juice in a small bowl until smooth and creamy.

5. 5

   Preheat a charcoal grill to medium-high heat, ensuring the coals are glowing and covered with a light ash.

6. 6

   Thread the marinated tempeh cubes onto metal or pre-soaked wooden skewers, ensuring not to overcrowd them, then lightly brush the grill grates with 5 ml of neutral cooking oil to prevent sticking.

7. 7

   Place the tempeh skewers on the hot grill and cook for 3-4 minutes per side, brushing generously with the peanut glaze during the last few minutes of cooking, until the tempeh is lightly charred and heated through.

8. 8

   Remove the grilled tempeh skewers from the heat and serve immediately, optionally garnished with fresh cilantro or chopped peanuts.