Preparation:
To make marinade, puree 1/4 cup coconut with orange juice, honey, tamari and cayenne in a blender. Pour marinade into a shallow baking dish. Cut tempeh into 3/4-inch cubes and add to marinade. Set aside 15 minutes.
In a small bowl, blend together peanut sauce ingredients with a wire whisk.
Refrigerate until serving time.
Thread tempeh cubes onto bamboo skewers that have been soaked in water.
Grill tempeh over medium-hot coals 3 to 5 minutes on each side. Brush shish kabobs with marinade and sprinkle with remaining coconut.
Serve immediately with Asian Peanut Sauce. |
