Sticky Tempeh and Corn Satay Skewers with Pineapple Cucumber Salad

Soak the skewers

If using bamboo skewers, submerge them in water while you prepare the ingredients. This helps prevent scorching over a barbecue or beneath the grill.

Timer available in cooking mode · 15 min

Make the satay glaze

In a large bowl, combine 2 tbsp tamari, the brown sugar, grated garlic and ginger, ground coriander, smoked paprika, zest of 1 lime, 1 tbsp lime juice and 1 tbsp oil. Reserve 2 tbsp of this mixture in a small bowl for brushing later.

Marinate and thread

Add the tempeh, corn rounds and red onion to the large bowl and turn gently to coat. Thread alternately onto 8 skewers, leaving a little space between pieces so the heat can circulate.

Make the peanut-lime sauce

Whisk the peanut butter with the remaining 2 tbsp tamari, juice of the second lime, chilli flakes and 60 ml hot water. Add a splash more hot water only if needed: it should be thick enough to cling to a spoon, but pourable for drizzling.

Prepare the salad

Toss the cucumber, pineapple, coriander and sliced chilli, if using, with the remaining lime juice. Set aside so it stays crisp and juicy.

Cook the rice

Put the rinsed rice in a saucepan with 500 ml water and a pinch of salt. Bring to the boil, cover, reduce to the lowest heat and cook until the water is absorbed. Remove from the heat and leave covered before fluffing with a fork.

Timer available in cooking mode · 12 min

Char the skewers

Heat a barbecue or lightly oiled griddle pan to medium-high. Cook the skewers for 10 to 12 minutes, turning every 2 minutes, until the tempeh is crisp-edged and the corn and onion are deeply marked. Brush with the reserved glaze only during the final 3 minutes, turning frequently so the sugar caramelises without burning.

Timer available in cooking mode · 12 min

Indoor grill alternative

For an oven grill, heat it to high and place the skewers on a foil-lined tray. Grill 10 to 12 cm from the heat for 12 to 15 minutes, turning twice. Brush with the reserved glaze for the final 4 minutes and watch closely for caramelisation.

Timer available in cooking mode · 15 min

Serve

Divide the rice between four plates. Top with the charred tempeh and corn skewers and spoon over the pineapple cucumber salad. Drizzle with some peanut-lime sauce and serve the rest alongside for dipping.