Exotic Coconut Tempeh Skewers with Mango Salsa

Servings: 4 | 1 minutes | 250 kcal

Tempeh, a traditional Indonesian food made from fermented soybeans, has been a staple in Indonesian cuisine for centuries. This tropical vegan dish is inspired by the flavors and ingredients native to Indonesian islands.

The intoxicating aroma of coconut milk mingled with fresh mango transports you to sun-kissed shores, making this exotic vegan dish a hit at summer gatherings.

Ingredients

8 oz. tempeh
3/4 cup unsweetened coconut milk
2 tbsp lime juice
2 tbsp soy sauce
1 tbsp maple syrup
2 garlic cloves, minced
1 mango, diced
1/2 red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 jalapeño, seeded and finely chopped
8 wooden skewers, soaked in water for 30 minutes

Instructions

Cut the tempeh into 1-inch cubes and set aside.
In a small bowl, whisk together the coconut milk, lime juice, soy sauce, maple syrup, and minced garlic. Place the tempeh cubes in a shallow dish and pour the marinade over them. Let it marinate for at least 1 hour.
Preheat a grill or grill pan to medium heat.
In a medium bowl, combine the diced mango, red onion, cilantro, and jalapeño to make the mango salsa. Set aside.
Thread the marinated tempeh cubes onto the soaked wooden skewers.
Grill the skewers for 3-4 minutes per side, or until the tempeh is golden brown and slightly charred.
Serve the grilled tempeh skewers with the mango salsa on the side.