Recipe - Tempeh Satay And Asian Peanut Sauce

One half cup Grated coconut
One fourth cup Orange juice
1 teaspoon Honey
One fourth cup Tarmari
1/8 teaspoon Cayenne pepper
4 Tempeh cutlets

ASIAN PEANUT SAUCE
One fourth cup Smooth peanut butter
3 tablespoon Tamari
1 teaspoon Mirin or sherry
One half teaspoon Rice vinegar
1/8 teaspoon Garlic powder
1 tablespoon Honey
1 cup Plain, nonfat yogurt
1/8 teaspoon Cayenne pepper

To make marinade, puree One fourth cup coconut with orange juice, honey, tamari
and cayenne in a blender. Pour marinade into a shallow baking dish. Cut
tempeh inot 3/4inch cubes and add to marinade. Set aside 15 minutes. In a
small bowl, blend together peanut sauce ingredients with a wire whisk.
Refrigerate until serving time. Thread tempeh cubes onto bamboo skewers
that have been soaked in water. Grill tempeh over mediumhot coals 3 to 5
minutes on each side. Brush shish kebabs with marinade and sprinkle with
remaining coconut. Serve immediately with Asian Peanut Sauce.