Pan-Seared Tempeh with Peanut Sauce
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
Ingredients
2/3 cup peanut butter, at room temperature
1/2 cup coconut milk
1/4 cup fresh lime juice
2 tablespoons honey
1 (4-inch) piece fresh ginger, peeled and minced
1 cup warm water
1/4 cup canola oil
2 (8-ounce) blocks tempeh, cut into 1/2-inch thick strips
Kosher salt
4 cups mesclun greens
2 cups mung bean sprouts (about 4 ounces)
Directions
- 1. Whisk the peanut butter, coconut milk, lime juice, honey, ginger, and water together in a medium bowl.
- 2. Heat the oil in a medium skillet over medium-high heat and brown the tempeh on all sides, about 8 minutes.
- 3. Add the peanut sauce to the skillet and heat until bubbling. Season to taste.
- 4. Serve the tempeh hot over a bed of mesclun, topped with the sauce and a small handful of bean sprouts.