Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 2.53 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
Peanut sauce
- 165milliliter can light coconut milk
- 1tablespoons red curry paste
- 1/2 cup no added salt or sugar peanut butter
- 1 1/2tablespoons caster sugar
- 2teaspoons reduced-salt soy sauce
- 1tablespoons lime juice
- 1 1/4 cups jasmine rice
- 1 large eggplant, cut into 3cm pieces
- 2tablespoons olive oil
- 300grams tempeh, cut into 16 squares
- 1/4 cup unsalted roasted peanuts, finely chopped
- 1/2 cup small fresh coriander sprigs
- 1 red chilli, lime and cucumber, sliced (to serve)
Description
Looking for tempeh recipes? Try making these Gado Gado-inspired skewers with tempeh and eggplant. Serve with a mouth-watering peanut sauce on the side.
Method
Step 1 of 4
Cook rice following packet instructions. Place eggplant and 1 tbs oil in a bowl and toss to coat. Heat a large frying pan over medium-high heat. Cook eggplant for 7-8 minutes, turning, or until almost tender. Transfer to a bowl.
Step 2 of 4
Thread eggplant and tempeh, alternately, onto 8 wooden skewers. Heat remaining oil in same frying pan over medium-high heat. Cook skewers for 8 minutes, turning occasionally, or until tempeh is warmed through and eggplant is tender.
Step 3 of 4
Meanwhile, combine coconut milk, curry paste, peanut butter, sugar, soy, lime juice and 1/2 cup water in a small saucepan. Bring to a simmer over medium heat. Simmer for 3 minutes, stirring occasionally and adding a little more water if sauce is too thick.
Step 4 of 4
Top skewers with peanuts, coriander and chilli, and serve with sauce, rice, lime wedges and cucumber.
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