Bart's Recipes
Cut the tempeh into equal cubes and toss with the tamari. Let the cubes marinate briefly and thread them onto wooden skewers. Trim the green beans and rinse the quinoa in a fine-mesh sieve.
Bring two pans of water to a boil. Cook the quinoa until tender and drain off any excess water. At the same time, cook or steam the green beans until crisp-tender, about eight minutes. Meanwhile, heat the coconut oil in a large frying pan or grill pan. Fry the tempeh skewers on all sides until golden brown and crispy.
Place the peanut butter and coconut milk together in a small saucepan. Warm this mixture over low heat. Stir continuously until the ingredients are well combined and you have a smooth, warm peanut sauce.
Divide the cooked quinoa and crisp-tender green beans among the plates. Arrange the fried tempeh skewers alongside. Pour the warm peanut sauce over the skewers and serve the meal immediately.
