Name: Peanut & Lemongrass Tempeh Satay
Prep time: 1440 min
Cook time: 50 min
Total time: 1490 min
Yield: 4 (4-piece servings)
Ingredients: 8 ounces tempeh (we like Tofurky brand // ensure gluten-free friendly if needed // ensure grain-free if needed // opt for soy-free if needed); 2 tsp chili garlic sauce ((or bird's-eye chilies or red pepper flake to taste)); 1 Tbsp sesame oil ((if avoiding oil, omit and add a bit more lime, coconut aminos, + maple syrup)); 2 Tbsp salted creamy peanut butter ((or almond, cashew, or sunflower butter)); 6 Tbsp coconut aminos ((or sub gluten-free tamari* (which contains soy))); 3 Tbsp lime juice; 2 Tbsp maple syrup ((plus more to taste)); 2 tsp fresh turmeric* ((optional) ); 4 cloves garlic ((peeled)); 1 Pinch sea salt; 1 stalk lemongrass ((ends removed, chopped into thirds)); Fresh cilantro; Peanut Sauce; Butter lettuce cups or salads; Noodle Bowls; Sriracha or chili garlic sauce