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Air Fryer Tempeh & Eggplant Satay: A Plant-Powered Flavor Adventure
Discover a healthy twist on satay with air-fried tempeh and eggplant. Packed with plant protein and flavor, perfect for clean eating enthusiasts!
Get ready to embark on a culinary adventure with this Air Fryer Tempeh & Eggplant Satay. This innovative recipe combines nutrient-dense tempeh and eggplant with a flavorful satay sauce, delivering a plant-based dish that's both delicious and satisfying. Tempeh, a fermented soy product, is packed with protein and probiotics, while eggplant adds fiber and antioxidants to your meal.
The air fryer is perfect for achieving a crispy texture without excessive oil, making it a healthier choice for those looking to maintain a balanced diet. This dish is a great way to introduce more plant-based proteins into your meals, offering a unique twist on a traditional satay that will delight your taste buds and nourish your body.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Chinese
Discover a healthy twist on satay with air-fried tempeh and eggplant. Packed with plant protein and flavor, perfect for clean eating enthusiasts!
Ingredients
- • tempeh: 8 oz, cut into 1-inch cubes
- • eggplant: 1 medium, cut into 1-inch cubes
- • coconut milk: 1/2 cup
- • natural peanut butter: 1/4 cup
- • soy sauce: 2 tbsp
- • fresh lime juice: 1 tbsp
- • maple syrup: 1 tbsp
- • garlic: 2 cloves, minced
- • ground ginger: 1 tsp
- • ground coriander: 1 tsp
- • ground turmeric: 1/2 tsp
- • red chili flakes: 1/4 tsp (optional)
- • fresh cilantro: 2 tbsp, chopped
- • toasted sesame seeds: 1 tbsp
- • salt: to taste
- • pepper: to taste
Instructions
- 1 Preheat your air fryer to 375°F (190°C).
- 2 In a medium bowl, whisk together coconut milk, peanut butter, soy sauce, lime juice, maple syrup, minced garlic, ground ginger, ground coriander, turmeric, and red chili flakes. Adjust salt and pepper to taste.
- 3 Add the tempeh and eggplant cubes to the bowl, ensuring they are well-coated with the satay sauce. Let them marinate for 10 minutes to absorb the flavors.
- 4 Arrange the marinated tempeh and eggplant cubes in a single layer in the air fryer basket. Cook for 10-12 minutes, shaking the basket halfway through to ensure even cooking, until golden and crispy.
- 5 Transfer the cooked tempeh and eggplant to a serving platter. Garnish with fresh cilantro and toasted sesame seeds before serving.
Serving Suggestions
- • This Air Fryer Tempeh & Eggplant Satay pairs beautifully with a side of steamed jasmine rice or quinoa, providing a complete protein source for those following a plant-based diet. For added freshness, serve alongside a crisp cucumber salad drizzled with a light vinaigrette. To elevate this dish to a complete meal experience, consider pairing it with a chilled herbal iced tea or a refreshing coconut water, which complements the satay's rich flavors while keeping the meal light and hydrating.
Storage Tips
To store any leftovers, place the cooled tempeh and eggplant in an airtight container in the refrigerator for up to 3 days. To reheat, simply return them to the air fryer for 3-5 minutes at 350°F (175°C) until warmed through, preserving their crispy texture without the need for additional oil.
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