TERIYAKI TEMPEH WITH PEANUT DIP

Teriyaki tempeh with peanut dip image

Make these tasty teriyaki tempeh canapés ahead of a party and rewarm them in the oven when your guests arrive. Serve with our moreish peanut dipping sauce

Provided by Elena Silcock

Time 25m

Yield Makes 16

Number Of Ingredients 10

Ingredients

200g pack tempeh
1 tbsp olive oil
150ml teriyaki sauce
40g white sesame seeds , toasted
30g peanut butter
100ml coconut milk
1 tsp chilli flakes
1 tsp soy sauce , or tamari
1 lime , ½ juiced, ½ cut into wedges to serve
pinch of sugar

Steps:

First, make the dipping sauce. Mix all the ingredients except for the lime wedges, adding a splash of water to loosen if it is too thick. Season and set aside. Can be made up to a day in advance and kept in the fridge.
Cut the tempeh into 16 slices. Heat the oil in a large frying pan over a medium heat. Fry the slices of tempeh for around 3 mins each side. Add the teriyaki sauce to the pan, and turn the slices to coat them. Let it bubble away for 1-2 mins - you're looking for the tempeh to be well covered and sticky.
Tip the sesame seeds into a cup. Take the sticky slices of tempeh and push a wooden skewer into each (don't push them down too far). Dip one end of the tempeh into the sesame seeds, then transfer to a serving platter with the dipping sauce in a bowl and the lime wedges on the side.

Nutrition Facts : Calories 87 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium