almond satay tempeh skewers
- 1½ cups (300g) brown rice
- 2¼ cups (560ml) water
- 600g tempeh+, cut into 2cm-thick batons
- 1 tablespoon grapeseed oil
- 1 bunch (500g) snake beans, blanched
- 1 bunch (330g) radishes, thinly sliced
- ½ cup (80g) roasted almonds, chopped
- micro (baby) coriander (cilantro), to serve
- 2⁄₃ cup (220g) almond spread++
- 1 tablespoon tamari
- ½ cup (125ml) water
- Place the rice and water in a medium saucepan over high heat. Bring to the boil, cover with a lid and reduce heat to low. Simmer, covered, for 25 minutes or until tender. Remove the lid and set aside to steam for 5 minutes.
- To make the almond satay, place the almond spread, tamari and water in a bowl and stir until smooth and well combined.
- Preheat a char-grill pan or barbecue over high heat. Thread the tempeh onto 8 metal skewers and brush with half the almond satay. Brush the grill with oil and cook the skewers, turning, for 6–8 minutes or until golden and charred.
- Divide the rice, beans, radish, almond and skewers between bowls. Top with coriander and the remaining almond satay. Serves 4.
+ Tempeh is a soy product similar to tofu. It is made from whole, fermented soy beans pressed into blocks, and has a meaty texture and nutty flavour. It’s a good source of protein, and is available in the refrigerated section of supermarkets and health food stores.
++ You can find almond spread in the health food aisle of the supermarket.
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