Warung-Style Tempeh Skewers (Sate Tempeh) with Creamy Peanut Sauce
Why You’ll Love This Recipe
Inspired by the delicious street food of Bali, these Warung-Style Tempeh Skewers (Sate Tempeh) bring smoky, caramelised flavours with a touch of spice. Paired with a rich and creamy peanut sauce, this dish is plant-based, protein-packed, and bursting with umami goodness. Whether you grill, pan-fry, or air-fry them, these tempeh skewers are sure to become a favourite!
Health Benefits of Tempeh
Tempeh is a fermented soybean product that’s packed with plant-based protein, probiotics, and gut-friendly nutrients. It’s also a great source of:
✅ Complete protein – Perfect for vegetarians and vegans.
✅ Probiotics – Supports gut health and digestion.
✅ Anti-inflammatory compounds – Thanks to turmeric, ginger, and garlic.
✅ Low-carb & nutrient-dense – Ideal for balanced eating.
Warung-Style Tempeh Skewers (Sate Tempeh) with Creamy Peanut Sauce
Tempeh Skewers Ingredients
- 250g tempeh, cut into cubes
- 2 tablespoons tamari for gluten-free
- 1 Tbs monk fruit (or alternative sweetener preference)
- 2 cloves garlic, minced
- 1-2 Tbs fresh ginger, grated
- 1 Tbs turmeric powder
- 1 Tbs peanut butter (or tahini for a nut-free option)
- 1 Tbs lime juice
- 1 tsp chilli flakes (optional)
- 2 tsp coconut or olive or avocado oil
- skewers
Creamy Peanut Sauce Ingredients
- 3/4 cup smooth natural peanut butter (unsweetened)
- 1/4 cup coconut milk
- 2 Tbs tamari
- 1 Tbs lime juice
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- Pinch of chili flakes (optional)
- Water to thin
Directions
- Step 1: Prepare the Marinade
In a bowl, whisk together coconut aminos, coconut sugar, garlic, ginger, turmeric, peanut butter, lime juice, chili flakes, and coconut oil until smooth. - Step 2: Marinate the Tempeh
Add the tempeh cubes to the marinade and toss to coat.
Let them marinate for at least 30 minutes (or up to 2 hours for deeper flavour). - Step 3: Assemble the Skewers
Thread the marinated tempeh cubes onto the skewers. - Step 4: Grill or Pan-Fry
Grill the skewers on a grill pan or barbecue for about 5-7 minutes per side, until golden and slightly charred.
Alternatively, pan-fry them in a bit of coconut oil until crispy. - Step 5: Make the Peanut Sauce
In a bowl, whisk together peanut butter, coconut milk, tamari, lime juice, and coconut sugar until smooth.
Stir in garlic, ginger, and chili paste (if using).
Add water, 1 tablespoon at a time, until the sauce reaches a pourable consistency.
Taste and adjust with more lime juice, tamari, or sweetener if needed. - Step 6: Serve & Enjoy
Serve the tempeh skewers hot, drizzled with peanut sauce.
Garnish with fresh cilantro, crushed peanuts, or a squeeze of lime.
Enjoy with steamed greens, cauliflower rice, or a fresh cucumber salad for a balanced meal.
Pro Tips & Variations
- For extra crispiness, air-fry the tempeh at 180°C (350°F) for 10-12 minutes before threading onto skewers.
- Make it nut-free by swapping peanut butter for tahini or sunflower seed butter.
- Prefer a sweeter sauce? Add a drizzle of maple syrup or date syrup.
- Want it extra smoky? Add a pinch of smoked paprika to the marinade.
Storage & Reheating
- Store leftover tempeh skewers in an airtight container in the fridge for up to 3 days.
- Reheat in a pan or air fryer for the best texture.
- The peanut sauce can be stored separately in the fridge for up to 5 days—just thin it out with a bit of warm water before serving.
Did You Try This Recipe?
I’d love to hear how you enjoyed these Warung-Style Tempeh Skewers! Tag me on Instagram @thathealthcook and share your creation. 🌿✨