Melati’s Tempeh Sate with Spicy Peanut Sauce

I LOVE LOVE LOVE sate (this is the Indonesian spelling) - my family often barbecues it on birthdays, so it tastes like celebration. I first learned to make sate with Indonesian peanut sauce with my step-mom. We fried peanuts and ground them in a mortar and pestle with spices, lots of chilies, aromatics, just like our family does in Java.

These days I have less patience for the mortar and pestle, but I don’t crave sate any less. Here’s my easy spin using tempeh and peanut butter! I promise I didn’t sacrifice on flavor.

Hot tip: Make the peanut sauce 1 day ahead - the flavors will have matured and be even more delicious!

Selamat makan - enjoy!

INGREDIENTS

Tempeh Sate Skewers

• 1 (10 oz) block Reculture tempeh

• 1/4 cup sweet soy sauce (kecap manis)

• 1/4 cup soy sauce, tamari, or coconut aminos

• 1/4 cup water

• 3 tbsp neutral oil

• 1/2 tsp garlic powder

• 1/2 tsp ground coriander

• 1 tbsp kosher salt

• 6–10 skewers, soaked in water

Peanut Sauce

Bumbu (Spice Paste)

• 1-2 Fresno chilies

• 1 medium shallot (about 25 g)

• 2 cloves garlic (about 10 g)

• 10 g lemongrass stalk, outer layer removed, minced

• 2 makrut lime leaves, deveined

• 1 tsp ground coriander

  Other Ingredients

• One jar of chunky, salted peanut butter

• 50 g coconut sugar

• 2 tbsp thick tamarind paste

• Splash of fish sauce (or vegan fish sauce)

• 1 cup water, more as needed

• 1 tbsp kosher salt, or to taste

• Neutral oil

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Serves: 6 skewers

Active time: 1 hr

Inactive time: 1 hr

Notes: Best enjoyed with jasmine rice, sambal, and acar pickle.

1. Prepare the skewers. Thaw the tempeh for 30–60 minutes. Slice the block into thirds crosswise, then turn each piece on its side and cut lengthwise. Slice those pieces into triangles, then thread them onto soaked skewers.

2. Marinate the tempeh. In a 9x13-inch baking dish, whisk together the marinade ingredients. Add the skewers, turning them after 30 minutes so both sides soak up the flavor.

3. Make the peanut sauce. Blend the bumbu in a blender or pound with a mortar and pestle until smooth, adding a splash of water if needed. Heat a little oil in a small saucepan over medium, then sauté the bumbu for about 3 minutes, stirring often, until fragrant. Stir in the tamarind paste, coconut sugar, and water, cooking until dissolved (1–2 minutes). Add the remaining ingredients and simmer for 3–5 minutes, until the sauce darkens slightly and thickens.

4. When you’re ready to cook the tempeh, brush the skewers with 2-3 tablespoons of peanut sauce before placing on the grill. Cook for 2-3 minutes on each side or until they reach an internal temperature of 165°F.

5. Enjoy the sate warm with rice, generous spoonfuls of peanut sauce, and any sides you prefer!

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