Tempeh Satay and Asian Peanut Sauce

• 1/2 cup coconut grated
• 1/4 cup orange juice
• 1 teaspoon honey
• 1/4 cup soy sauce, tamari
• 18 teaspoon cayenne pepper
• 4 each tempeh cutlets
• 1/4 cup peanut butter smooth
• 3 tablespoons soy sauce, tamari
• 1 teaspoon mirin (sweet seasoning)
• 1/2 teaspoon rice vinegar
• 18 teaspoon garlic powder
• 1 tablespoon honey
• 1 cup yogurt, non-fat plain
• 18 teaspoon cayenne pepper

1. To make marinade, puree 1/4 cup coconut with orange juice, honey, tamari and cayenne in a blender.
2. Pour marinade into a shallow baking dish.
3. Cut tempeh inot 3/4 inch cubes and add to marinade.
4. Set aside 15 minutes.
5. In a small bowl, blend together peanut sauce ingredients with a wire whisk.
6. Refrigerate until serving time.
7. Thread tempeh cubes onto bamboo skewers that have been soaked in water.
8. Grill tempeh over medium-hot coals 3 to 5 minutes on each side.
9. Brush shish kebabs with marinade and sprinkle with remaining coconut.
10. Serve immediately with Asian Peanut Sauce.

coconut grated, orange juice, honey, soy sauce, cayenne pepper, tempeh cutlets, peanut butter, soy sauce, mirin, rice vinegar, garlic, honey, yogurt, cayenne pepper

Taken from recipeland.com/recipe/v/tempeh-satay-asian-peanut-sauce-46152 (may not work)