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Ming Tsai

Grilled Teriyaki Tempeh Satays with Garlic Creamed Spinach

Grilled Teriyaki Tempeh Satays with Garlic Creamed Spinach
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With a focus on east-west ingredients, Ming Tsai combines teriyaki and cream in episode 11 of Simply Ming.

Serves 4

Ingredients

  • 4 pieces tempeh
  • 1 cup wanjashan organic teriyaki sauce for glazing
  • 1 cup organic carrot nubs, blanched
  • 1 large yellow onion, sliced, quartered
  • satay skewers soaked
  • 2 tablespoons sliced garlic
  • Pinch of 5 spice
  • 1 cup organic heavy cream
  • 1 bag organic baby spinach
  • Kosher salt and freshly ground black pepper to taste
  • Canola oil
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Method

  1. Make the satays alternating tempeh strips with carrots and onions. Marinate in teriyaki sauce. Grill on low until well -colored and hot through, about 2-3 minutes. Glaze satays occasionally when grilling.
  2. Meanwhile, in a sautee pan on med-high heat, coated lightly with oil sautee the garlic until colored, about 2 minutes. Do not burn. Add the five spice and cream and bring to a boil; allow to reduce until slightly thickened. Add the spinach and toss to coat. Season.
  3. Plate satay on top of small pile of spinach.
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