Tempeh (Or Chicken) Satay With Curried Cashew Sauce

Nana Lee's Note:

Tempeh and cashews stand in for the traditional chicken and peanuts in this classic Indonesian dish. Cooking Light, SEPTEMBER 2002

• Total Time: 1 hrs 5 mins
• Prep Time: 25 mins
• Cook Time: 40 mins

Ingredients:

Servings: 20

Tempeh

• ¼ cup rice vinegar
• ¼ cup low sodium soy sauce
• ¼ 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

Sauce

• cooking spray
• 1 cup chopped onion
• 2 teaspoons minced peeled fresh ginger
• ¼ teaspoon fine sea salt
• 2 garlic cloves , chopped
• 2 teaspoons curry powder
• ½ teaspoon ground turmeric
• 1 cup water
• 2 tablespoons chopped cashews
• 1 tablespoon fresh lemon juice

Directions:

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.