Tempeh Satay with Peanut Sauce + Spicy Mango Salad

Tempeh Satay with Peanut Sauce + Spicy Mango Salad

Guys, it’s still hot here. Autumn is hiding behind the blazin’ sun so I had no choice but to grill up these tempeh skewers and fix up a side of spicy, sweet mango salad. Tempeh is fun to eat but even more fun on a stick. If you’re new to tempeh and would like a more formal introduction, check out these posts here and here – it’s good stuff. Tempeh is also very thirsty and loves to soak up a tasty marinade. This time I used coconut milk with a little honey to cut it’s natural bitterness, along with some soy sauce, hot sauce and liquid smoke – now we’re talkin’. The mango salad is funky fresh – mint and thai chilis make your taste buds dance. Go outside and soak up these lovely lingering days of summer, my friends!

Tempeh Satay with Peanut Sauce + Spicy Mango Salad

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Tempeh Satay with Peanut Sauce + Spicy Mango Salad Tempeh Satay with Peanut Sauce + Spicy Mango Salad


For the Tempeh Skewers Β 

1 package (8oz) tempeh

1/3 cup coconut milk

1 tablespoon honey, agave or maple syrup

1 tablespoon soy sauce

1 tablespoon sriracha (or favorite hot sauce)

1 teaspoon liquid smoke

2 teaspoons garlic powder


For the Mango SaladΒ 

2 mango

1/2 a green cabbage

juice of one lime

1 small bunch cilantro

1 handful mint leaves

2 thai chilis

1 shallot

1 tablespoon soy sauce

1 tablespoon rice bran oil (or other neutral oil)

peanuts for garnish


For the Peanut Sauce

1 cup peanuts

1/2 cup coconut milk

1 tablespoon soy sauce

juice of 1 lime

2 teaspoons sesame oil

2 teaspoons honey

2 teaspoons thai chili sauce

1 garlic clove



Marinate the tempeh. Mix all ingredients together for the marinade, cut the tempeh into chunks, lengthwise and let them soak this up for about an hour or up to a day in the fridge. For the mango salad, julienne the mango and shred the cabbage, cut up the cilantro and mint, place the rest of the ingredients (except the peanuts) into your food processor or blender and blend. Pour dressing over mango and cabbage, top with mint, cilantro and peanuts. After tempeh is finished soaking, stick on skewers and grill it up! For the peanut sauce, place all ingredients in your food processor and blend – if you like it more saucy add a bit of water.



18 Responses to “Tempeh Satay with Peanut Sauce + Spicy Mango Salad”

      • kellymitchem

        Not weird at all but I’m not exactly sure how Daniel made it!
        He made it like a BBQ sandwich, homemade sauce and all that but I’m not sure what he used!

  1. Katie @ Whole Nourishment

    I love your spin on tempeh satay, especially with the coconut milk in the marinade and peanut sauce. Tempeh is a favorite of mine too, especially when it’s grilled like this which brings out its nuttiness. Nice dish, Grace!

  2. CookSophieCook

    Yum, love the idea of tempeh on sticks. And mangoes… oh, its almost mango time here! Delicious combination with the fresh herbs, chilli and lime vs salty soy sauce.

  3. Shelly West

    This looks SO delicious! I’ve been on a hunt for more meal time recipes (desserts seems to take over my feed most of the time) and love this one! Mango + that spicy sauce sounds like the perfect combo!

  4. El

    I made this recipe for satay tempeh today and it was a hit; exactly what I was looking for when I decided this morning that I wanted to make satay tempeh. Thanks for such a wonderful recipe, I’ll be sure to make it again and again πŸ™‚


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