Tempeh saté with sweet soy sauce
Tempeh saté

Tempeh saté with sweet soy sauce

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Saté is a well-known dish from Indonesia. This is often made with chicken, beef, pork, goat and sometimes even shrimp. All these variants contain an animal source. That is why we have devised a vega (n) variant of satay for a change. Normally a satay is of course also eaten with saté sauce, but today we use the light version of sweet soy sauce for this Tempeh Saté, also known as soy sauce.

You get a good portion of protein with a nice balance of carbohydrates and fats. Curious about the recipe? Read below how to make this delicious dish!

Nutritional value

  • Calories: 309 kcal
  • Carbohydrates: 19 gr
  • Sugars: 10 gr
  • Fats: 16 gr
  • Saturated: 10,2 gr
  • Proteins: 19 gr


  • 140 gram tempeh
  • 20 grams of soy sauce
  • 5 grams of olive oil
  • 30 ml Sweet Soy Sauce
  • 1 tsp ketoembar (ground coriander)
  • ½ tsp djinten (ground cumin seeds)
  • Salt
Tempeh saté

Preparation Tempeh saté with sweet soy sauce

  1. Cut the tempeh into cubes of approximately 1 by 1 cm and put them in a bowl.
  2. Add the olive oil, ketjap, ketoembar, djinten and salt. Mix everything well together.
  3. Thread the tempeh cubes on satay sticks. Then turn on a grill or bbq and make sure it gets hot.
  4. Place the satays on the grill and fry them well on all sides.
  5. Place the fried tempeh satay on a plate and pour the sweet soy sauce over it. Garnish with some fried onions if necessary.


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