These spicy coconut marinated tempeh skewers are SO easy to make and pack a ton of flavor. You just need a simple blend of ingredients from below to create this delicious vegan skewer marinated in coconut milk and paired with a spicy chili sauce, YUM!
- 5 oz tempeh (cubed) 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder 1 tsp paprika
- 1 tsp chile flakes
- 1 tsp Sriracha
- 1⁄2 tsp miso paste
- 1 tsp sesame oil
- 2 tsp soy sauce or tamari
- 1 tsp toasted white sesame seeds 1 tsp chili paste
- 1⁄2 cup Califia Go Coconuts Coconutmilk
- 2 tsp soy sauce
- 2 tsp Sesame oil
- 1 tsp white vinegar 6-7 sliced thai chiles 1 lime juice
- For garnish/sides: white rice, lime wedges, skewers
Cube your tempeh into small skewers cubes and mix in a bowl with salt, pepper, garlic, paprika, chile flakes, Sriracha, miso paste (optional), sesame oil, soy sauce or tamari, black and white toasted sesame seeds, chili paste and Califia Go Coconuts Coconutmilk. Set aside for 30-1hr to marinate, or even overnight if you’d like to infuse the most flavor. Save a small amount for dipping the sauce at the end to drizzle on top as well.
While that’s marinating, make your chili sauce with soy sauce, sesame oil, white vinegar, and sliced thai chiles (you can use jalapeños as well for this) and lime juice.
Heat a grill pan with a little bit of olive oil and place your tempeh on wooden skewers. TIP: place wooden skewers in a bowl with water so they don’t burn during cooking. Place the skewers on the grill pan for 6-8 minutes on each side until grilled and crisped throughout.
Serve with white rice, lime wedges and your chili sauce.