Tempeh Satay With Curried Cashew Sauce

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1/4 cup rice vinegar

1/4 cup low-sodium soy sauce

1/4 cup mirin (sweet rice wine)

2 teaspoons minced peeled fresh ginger

2 teaspoons vegetable oil

1 garlic clove, crushed

1 pound tempeh, cut into 40 cubes

Cooking spray

1 cup chopped onion

1/4 teaspoon fine sea salt

2 garlic cloves, chopped

2 teaspoons curry powder

1/2 teaspoon ground turmeric

1 cup water

2 tablespoons chopped cashews

1 tablespoon fresh lemon juice

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