Title: Tempeh satay & asian peanut sauce
 Categories: Vegetables, Bar-b-q, Main dish, Appetizers
      Yield: 4 Servings
 
    1/2 c  Grated coconut
    1/4 c  Orange juice
      1 ts Honey
    1/4 c  Tarmari
    1/8 ts Cayenne pepper
      4    Tempeh cutlets

MMMMM---------------------ASIAN PEANUT SAUCE--------------------------
    1/4 c  Smooth peanut butter
      3 tb Tamari
      1 ts Mirin or sherry
    1/2 ts Rice vinegar
    1/8 ts Garlic powder
      1 tb Honey
      1 c  Plain, nonfat yogurt
    1/8 ts Cayenne pepper
 
  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 inot 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
  kebabs with marinade and sprinkle with remaining coconut. Serve
  immediately with Asian Peanut Sauce.