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.