Tempeh Satay & Asian Peanut Sauce

1/2 c Grated coconut

1/4 c Orange juice

1 ts Honey

1/4 c Tarmari

1/8 ts Cayenne pepper

4 Tempeh cutlets

-ASIAN PEANUT SAUCE

- 1/4 c Smooth peanut butter

3 tb Tamari

1 ts Mirin or sherry

1/2 ts Rice vinegar

1/8 ts Garlic powder

1 tb Honey

1 c Plain, nonfat yogurt

1/8 ts Cayenne pepper

To make marinade, puree 1/4 cup coconut with orange juice, honey, tamari and cayenne in a blender. Pour marinade into a shallow baking dish. Cut tempeh inot 3/4-inch 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 medium-hot coals 3 to 5 minutes on each side. Brush shish kebabs with marinade and sprinkle with remaining coconut. Serve immediately with Asian Peanut Sauce.