Thai Coconut Tempeh Skewers

Name: Thai Coconut Tempeh Skewers
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 16 oz (450 g) tempeh, pressed, cut into 1-inch (2.5 cm) cubes; ¾ cup (180 ml) unsweetened coconut milk; 2 tablespoons (15 g) fresh galangal, peeled, finely minced; 4 leaves fresh kaffir lime leaves, finely sliced (remove tough center rib); 2 whole Thai red chilies, thinly sliced with seeds; 3 tablespoons (45 ml) lime juice, fresh; 2 tablespoons (30 ml) fish sauce; 1 tablespoon (12 g) palm sugar (or brown sugar); 2 cloves garlic, minced, minced; 1 tablespoon (15 ml) toasted sesame oil; 2 tablespoons (30 ml) neutral vegetable oil, for brushing grill and tempeh; 2 whole lime, cut into wedges, for serving; ¼ cup (10 g) fresh cilantro, roughly chopped, for garnish (optional)

From the MyKitchenBank Kitchen

Marinated tempeh threaded onto skewers and charred over high heat, these Thai-inspired skewers deliver smoky, aromatic depth. A coconut-galangal marinade infuses the tempeh with layers of warmth from chiles and lime leaves while keeping the interior tender. Serve with lime wedges and a cool peanut sauce for dipping.

Prep: 20 min
Cook: 12 min
Wait: 1 hr
Total: 1 hr 32 min
Makes: 12 skewers (3 per person)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

16 oz (450 g) tempeh, pressed, cut into 1-inch (2.5 cm) cubes
¾ cup (180 ml) unsweetened coconut milk
2 tablespoons (15 g) fresh galangal, peeled, finely minced
4 leaves fresh kaffir lime leaves, finely sliced (remove tough center rib)
2 whole Thai red chilies, thinly sliced with seeds
3 tablespoons (45 ml) lime juice, fresh
2 tablespoons (30 ml) fish sauce
1 tablespoon (12 g) palm sugar (or brown sugar)
2 cloves garlic, minced, minced
1 tablespoon (15 ml) toasted sesame oil
2 tablespoons (30 ml) neutral vegetable oil, for brushing grill and tempeh
2 whole lime, cut into wedges, for serving
¼ cup (10 g) fresh cilantro, roughly chopped, for garnish (optional)

Equipment (6)

13×9-inch (33×23 cm) shallow baking dish
Small saucepan
12 wooden or metal skewers (8 inches / 20 cm long)
Grill or grill pan
Instant-read thermometer (optional)
Tongs

Steps

Before you start

Soak 12 wooden skewers in water for 30 minutes before grilling
Have all marinade ingredients measured and ready
Preheat your grill to medium-high (about 400°F / 200°C)
Cut tempeh while it's cool and firm for clean edges

1
Prepare the marinade
- In a small saucepan, combine the coconut milk, galangal, lime leaves, Thai chilies, lime juice, fish sauce, palm sugar, garlic, and sesame oil.
- Warm gently over medium heat for 2–3 minutes, stirring occasionally, until the sugar dissolves and the mixture is fragrant.
- Do not boil.
- Let the marinade cool to room temperature (about 10 minutes), then pour it into a 13×9-inch shallow baking dish.
+ Show details− Hide details
Ready when: Marinade is fragrant and sugar is fully dissolved
Tip: Warming the marinade helps the flavors meld before marinating; don't boil, as this can make the coconut milk split.
2
Marinate the tempeh
- Add the cubed tempeh to the cooled marinade and stir gently to coat all pieces.
- Cover the baking dish with plastic wrap and refrigerate for at least 1 hour (or up to 4 hours for deeper flavor).
- Stir halfway through if possible.
+ Show details− Hide details
Ready when: Tempeh is fully submerged and has absorbed the coconut-herb flavors
Tip: Don't skip the marinating time—it allows the tempeh to absorb the aromatic Thai flavors and makes it more flavorful when grilled.
3
Prepare skewers and grillOven 400°F / 205°C
- Remove the marinated tempeh from the refrigerator 10 minutes before grilling to allow it to come close to room temperature.
- Preheat your grill to medium-high (about 400°F / 200°C).
- Pat the tempeh cubes dry with paper towels, reserving the marinade.
- Thread 4–5 tempeh cubes onto each wooden skewer, leaving a 1-inch gap between pieces to allow heat to circulate.
- Brush the grill grates lightly with neutral vegetable oil to prevent sticking.
+ Show details− Hide details
Ready when: Grill is hot enough that water sizzles on contact; tempeh is patted dry and skewered
Tip: Dry the tempeh on the surface before skewering so it can develop a charred, caramelized crust rather than steaming.
4
Grill the skewers
- Place the skewers directly on the hot grill grates.
- Cook for 6 minutes without moving them, allowing the tempeh to develop a dark, charred exterior.
- Rotate each skewer 90 degrees and cook for another 3 minutes.
- Rotate once more and cook for a final 3 minutes (total 12 minutes), until all four sides are charred and crispy.
- The tempeh should be warm throughout and golden-brown at the edges.
+ Show details− Hide details
Ready when: All sides are deeply charred and caramelized; tempeh is heated through and firm
Tip: Resist the urge to move the skewers early—allow each side to develop a char for maximum flavor and texture contrast.
5
Rest and serve
- Transfer the grilled skewers to a serving platter.
- Drizzle with a little of the reserved (cooled) marinade or a fresh squeeze of lime juice.
- Garnish with fresh cilantro if desired and serve immediately with lime wedges on the side.
+ Show details− Hide details
Tip: Serve the skewers hot off the grill while the exterior is still crispy; pair with a cooling sauce like peanut dipping sauce or cucumber-mint raita.

Good to know

Tips

For a charred, crispy exterior, pat the tempeh very dry before skewering and don't move the skewers frequently on the grill.
If using a grill pan indoors, work in batches if needed to avoid overcrowding, and use a lid or foil tent briefly if the centers need more warmth after the exterior is charred.
Serve these skewers with a cool, creamy dipping sauce such as peanut sauce, cashew cream, or a cooling cucumber-yogurt raita to balance the heat and char.
For deeper flavor, prepare the marinade the night before and marinate the tempeh for up to 4 hours; the longer soak amplifies the coconut, galangal, and lime notes.

Make ahead

Tempeh can be marinated up to 4 hours ahead in the refrigerator. The skewers must be grilled just before serving for the best texture and flavor.

Storage & reheating

Leftover grilled skewers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 8–10 minutes, or warm briefly on a grill or stovetop. Do not microwave, as this will soften the crust. The tempeh will lose some of its char but remains edible.

Substitutions

fresh galangal, peeled → Fresh ginger root (use about 1½ tablespoons / 10 g). Ginger provides similar warmth and aromatic quality but is slightly sharper; adjust to taste. Galangal's floral, piney notes won't be replicated, but ginger keeps the Thai spirit intact.
fresh kaffir lime leaves → Zest of 2 limes plus a pinch of dried lemongrass. Fresh lime zest captures some brightness; lemongrass adds the herbaceous depth. Use about 1 teaspoon of zest plus a pinch (¼ teaspoon) of dried lemongrass.
fish sauce → Soy sauce or tamari (use same amount, 2 tablespoons / 30 ml). For a vegan version, soy sauce delivers umami depth and saltiness. The result will be slightly less funky-savory but still deeply flavored.
Thai red chilies → Sriracha or red pepper flakes (start with 1 teaspoon / 5 ml or ½ teaspoon / 1 g). Sriracha adds heat and a slight sweetness; red pepper flakes are hotter and less complex. Start with less and taste the finished marinade.