• Tempeh satay with lime zoodles (Damon Gameau)Source: Damon Gameau

Tempeh, made from fermented soybeans, is a brilliant plant-based protein. Like tofu, the stuff we eat in Australia is often made from locally grown soybeans, which cuts down on food miles too. Freshly churned peanut butter is the way to go with this satay. 






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You can churn your own peanut butter by blitzing 450 g roasted peanuts in a food processor for 5 minutes (just make sure you keep blitzing for this length of time, as you need the natural oils from the peanuts to be released).


  • 4 zucchini, spiralised
  • 2 carrots, spiralised
  • 300 g daikon, peeled and spiralised
  • finely grated zest and juice of 2 limes
  • 1 cup small coriander sprigs
  • ½ cup small mint sprigs
  • sea salt and freshly ground black pepper
  • 2 tbsp macadamia oil
  • 300 g tempeh, thinly sliced
  • 1 long red chilli, thinly sliced
  • 4 green onions, cut into 2 cm lengths
  • ⅔ cup peanut butter
  • 400 ml coconut cream

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Place the zucchini, carrot, daikon, lime zest and juice, coriander and mint in a large bowl and gently toss to combine. Season well and set aside.

2. Heat the oil in a large wok over high heat. Add the tempeh and stir-fry for 3–5 minutes or until heated through and very crisp.

3. Using tongs, transfer the tempeh to a plate. Reduce the heat to medium and add the chilli and green onion.

4. Stir-fry for 20 seconds or until fragrant, then add the peanut butter and coconut cream and gently stir until well combined and heated through.

5. Remove the wok from the heat and add the tempeh to the satay mixture, stirring well to combine. Pile the zoodle salad over the tempeh satay and serve warm.


Recipe from 2040: Handbook for Regeneration by Damon Gameau. (Pan Macmillan, pb, $34.99).