Tempeh Satay Skewers

This recipe is from The Sexy Vegan's "Happy Hour at Home" which is awesome! I found this version of the recipe on Glue and Glitter.

Tempeh Satay Skewers
Makes around 10 skewers

Ingredients

2x 8-ounce packages of tempeh, cut into 3- to 4-inch slices, each about 1/2 inch thick
1/2 cup low-sodium tamari
1/4 cup mirin
3 garlic cloves, crushed
1 tumb-sized piece of ginger, peeled and sliced
3 1/2 cups water
1/2 cup arrowroot
1/2 cup rice flour
1 cup GF bread crumbs (planko style is best if you can get a GF version)
1/2 cup sweetened coconut shreds
salt and pepper
2 tablespoons vegetable oil
16 wooden skewers
sesame seeds, for garnish
lime wedges, for garnish


Method

In a medium pot, combine the tempeh slices, tamari, mirin, garlic, ginger, and 3 cups of the water, and bring to a simmer over medium-high heat. Simmer for 15 minutes, until the tempeh has softened somewhat. Then remove them from the pot with a slotted spoon and set aside to cool.

Once the tempeh is cooked, set up your breading station. In a medium bowl, whisk together the remaining 1/2 cup water and the arrowroot. Spread out the rice flour on a large plate. On another large plate, mix together the bread crumbs and coconut, and season with salt and pepper. Line a baking sheet with parchment paper or a Silpat baking mat so that you have somewhere to place the breaded tempeh. To bread the tempeh, roll the tempeh slices in the flour, then dunk them in the arrowroot slurry, then coat them in the bread crumbs-coconut mixture. Place them on the baking sheet.

In a large skillet, heat the oil over medium-high heat. Working in batches, brown the tempeh on each side, turning with tongs after 2 or 3 minutes. When browned, remove from the pan to allow to cool slightly. When they are cool enough to handle, skewer the slices lengthwise. Arrange sexily on a fancy-ass plate, and garnish with the sesame seeds and lime wedges. Serve with the satay sauce for dipping.


Satay Sauce

Ingredients

1/2 cup coconut milk
1/2 cup smooth peanut butter
2 teaspoons low-sodium tamari
1/2 teaspoon Sriracha or other Thai chili sauce
2 teaspoons fresh lime juice
1/4 cup water
salt and pepper


Method

In a medium bowl, whisk together the coconut milk, peanut butter, tamari, Sriracha, lime juice, and water until smooth. Season with salt and pepper to taste.
In a medium saucepan heat on a low heat until warm, then serve with skewers.