Tempeh (Or Chicken) Satay With Curried Cashew Sauce

Ingredients

Tempeh

• 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 chicken, cut into 40 cubes

Sauce

• 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

Directions

1. 1

   To prepare tempeh or chicken:.

2. 2

   If using tempeh cut into 40 cubes; if using chicken cut into bite size pieces.

3. 3

   Combine first 6 ingredients in large nonstick skillet; add tempeh/chicken, tossing lightly to coat.

4. 4

   Bring to a boil, cover, reduce heat to low, and simmer 15 minutes.

5. 5

   Uncover mixture and increase heat to medium-high.

6. 6

   Cook 4 minutes or until golden brown or done, turning frequently. Cool.

7. 7

   To prepare sauce:

8. 8

   Heat a small saucepan coated with cooking spray over medium-high heat.

9. 9

   Add onion, 2 teaspoons ginger, salt, and 2 garlic cloves; sauté 5 minutes.

10. 10

    Stir in curry powder and turmeric; sauté 1 minute.

11. 11

    Add water. Bring to a boil, and cook 1 minute.

12. 12

    Cool 5 minutes.

13. 13

    Pour onion mixture into a blender, and add cashews and lemon juice. Process until smooth.

14. 14

    Place a toothpick in each tempeh/chicken piece.

15. 15

    Serve with warm cashew sauce.

16. 16

    For Vegetarian do not use Chicken.