Categories: Vegetables, Bar-b-q, Main dish, Appetizers 
      Yield: 4 servings 
  
    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.