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Air-Fried Tempeh and Eggplant Satay Skewers with Coconut-Lime Dip
Try our air-fried tempeh and eggplant satay skewers! Packed with flavor and nutrients, they’re perfect for a healthy, vegan-friendly meal.
Are you ready to transform your air fryer into a powerhouse of plant-based flavor? Our Air-Fried Tempeh and Eggplant Satay Skewers are an innovative twist on a classic Southeast Asian dish. Using tempeh and eggplant as the primary ingredients, this recipe is not only vegan-friendly but also incredibly nutritious. Tempeh is packed with protein and probiotics, supporting gut health and muscle maintenance. Eggplant, rich in fiber and antioxidants, complements the tempeh perfectly, ensuring a balanced meal.
This recipe is a flavor explosion, featuring a fragrant marinade of ginger, garlic, and soy sauce that infuses the tempeh and eggplant with savory goodness. Air frying locks in flavor while reducing oil, making these skewers a healthy alternative to traditional frying methods. Paired with a tangy coconut-lime dip, you'll find yourself reaching for another skewer before you know it. Perfect for a quick weeknight dinner or a vibrant party appetizer, these skewers are sure to impress both vegans and non-vegans alike.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Chinese
Try our air-fried tempeh and eggplant satay skewers! Packed with flavor and nutrients, they’re perfect for a healthy, vegan-friendly meal.
Ingredients
- • tempeh: 8 ounces, cut into 1-inch cubes
- • eggplant: 1 medium, cut into 1-inch cubes
- • soy sauce: 3 tablespoons
- • fresh ginger: 1 tablespoon, grated
- • garlic: 2 cloves, minced
- • maple syrup: 1 tablespoon
- • sesame oil: 1 tablespoon
- • lime: 1, juiced
- • coconut milk: 1/2 cup
- • fresh cilantro: 1/4 cup, chopped
- • wooden skewers: 8-10, soaked in water for 30 minutes
- • salt: to taste
- • pepper: to taste
Instructions
- 1 Preheat your air fryer to 375°F (190°C) to ensure even cooking of the skewers.
- 2 In a medium bowl, mix soy sauce, ginger, garlic, maple syrup, sesame oil, and half the lime juice. Add salt and pepper to taste. Toss the tempeh and eggplant cubes in the marinade and let them soak for at least 10 minutes.
- 3 Thread the marinated tempeh and eggplant onto the soaked wooden skewers, alternating between the two. Reserve the leftover marinade for basting.
- 4 Arrange the skewers in the air fryer basket without overcrowding. Air fry for 12-15 minutes, turning halfway through and basting with the reserved marinade to ensure even cooking and maximum flavor infusion.
- 5 While the skewers are cooking, prepare the coconut-lime dip. In a small bowl, combine the coconut milk, remaining lime juice, and half of the chopped cilantro. Mix well and adjust seasoning as needed.
- 6 Once the skewers are golden brown and crispy, remove them from the air fryer. Serve immediately with the coconut-lime dip and garnish with the remaining cilantro for an extra burst of freshness.
Serving Suggestions
- • These Air-Fried Tempeh and Eggplant Satay Skewers are delightful on their own, but you can elevate the meal by serving them alongside a fresh cucumber and mint salad. This adds a refreshing crunch and complements the savory skewers beautifully. For a more substantial meal, pair the skewers with a bowl of steamed jasmine rice or quinoa. For beverages, consider pairing this dish with a chilled glass of coconut water or a light herbal tea like lemongrass or jasmine. These drinks enhance the tropical flavors and provide a refreshing contrast to the warm, savory skewers.
Storage Tips
To store leftover skewers, allow them to cool completely before placing them in an airtight container. Refrigerate for up to 3 days. Reheat in the air fryer at 350°F (175°C) for 3-5 minutes to regain their crispiness. The coconut-lime dip can be stored separately in the refrigerator for up to 3 days as well. Stir well before serving.
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