Grilled Tempeh Skewers

By garciamoss

The salty-sweet glaze complements the nutty, slightly tangy flavor of the tempeh. If you've never experimented with this soybean cake before, this is a good recipe to start with.

Ingredients

• 5 teaspoons rice vinegar, divided
• 1 tablespoon lower-sodium soy sauce
• 2 teaspoons dark sesame oil
• 2 teaspoons sambal oelek (ground fresh chile paste)
• 1/4 teaspoon black pepper
• 1 (8-ounce) package organic soy tempeh, cut into 16 pieces
• 2 tablespoons honey
• 2 tablespoons fresh lime juice
• 1 tablespoon canola oil
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground red pepper
• 16 cherry tomatoes
• 16 button mushrooms
• 1 large yellow bell pepper, cut into 16 pieces
• 2 tablespoons diagonally sliced green onions

Preparation

Step 1

1. Combine 1 tablespoon vinegar and next 4 ingredients (through black pepper) in a small zip-top plastic bag; add tempeh. Marinate in refrigerator 2 hours, turning occasionally.

2. Combine remaining 2 teaspoons vinegar, honey, juice, canola oil, salt, and red pepper in a small saucepan. Bring to a boil over medium-high heat; cook 2 minutes or until honey mixture is slightly thickened.

3. Preheat grill to high heat.

4. Thread tempeh, tomatoes, mushrooms, and bell pepper alternately onto each of 8 (6-inch) skewers. Place skewers on grill; grill 10 minutes or until browned, turning after 5 minutes and basting occasionally with half of honey mixture. Drizzle with remaining honey mixture; sprinkle with onions.