Sticky Tamari Tempeh Skewers with Mango and Peanut Sauce

If you know me, you’ll know I’m completely obsessed with peanuts—in any form, any dish, any time. So it’s no surprise that this recipe was born from that obsession. I first created a version of these Sticky Tamari Tempeh Skewers as a starter for a wedding menu a few weeks ago. The fresh vibrant flavours were perfect for a spring wedding, but I couldn’t stop thinking about how perfect they’d be for summer barbecue season.

So I gave them a seasonal twist: charred on the grill, glazed in sticky tamari and maple, and finished with a creamy peanut sauce that brings everything together. Add juicy strips of mango, crunchy crushed peanuts, and a scatter of fresh herbs, and you’ve got the kind of plant-based dish that turns heads—and turns into the first thing gone at the table.

Sticky Tamari Tempeh Skewers with Mango and Peanut Sauce
makes 5 skewers

Ingredients:
1 200g block of Tempeh, cut into 2cm cubes
1 Aubergine, cut into 2cm cubes
1 Onion, cut into wedges
1 Pepper, cut into 2cm pieces

For the glaze:
2 tbsp maple syrup
2 tbsp tamari

Sauce:
1/3 cup peanut butter
2 tbsp of tamari
2 tbsp maple syrup
1 red chilli
1 lemon, juiced
1 small thumb of ginger
Water to thin

To Garnish:
Coriander, finely sliced
1/2 mango, finely sliced
2 spring onion, sliced
Crushed peanuts

Method:

1. Chop up the aubergine, onion, pepper and tempeh into 2cm sized cubes.

2. Take your skewers and start adding the veggies and tempeh, alternating between each one so everything is evenly distributed. We made sure each skewer had 3 pieces of tempeh.

3. Drizzle the skewers with olive oil and place on a hot barbecue to char and cook through.

4. Turning after 5-6 mins, on each side. Once the skewers have some colour on each side, combine the glaze ingredients and brush over each side of your skewers and cook for a further 5 minutes to allow the skewers to go sticky and sweet.

5. Whilst they are cooking, make up the peanut sauce. Add peanut butter, tamari, maple syrup, chilli, ginger and lemon juice to a blender. Blend until smooth, add water if needed and then set aside.

6. Slice up the mango into thin thrips. These will be used to garnish.

7. Once your skewers are looking charred and sticky, serve your skewers on a serving dish and drizzle peanut sauce over, making sure to coat all of the veg.

8. Top with sliced mango, coriander, spring onions and crushed peanuts and enjoy!