This is a version of a traditional Indonesian dish called gado-gado, a salad of tempeh and vegetables in a peanut dressing. The flavors of the peanut butter and coconut milk, combined with ginger, give the tempeh a rich, tropical flavor. The mesclun and bean sprouts give the dish color and crunch.
Recipe courtesy of Food Network Kitchen
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Pan-Seared Tempeh with Peanut Sauce
Total:
25 min
Prep:
15 min
Cook:
10 min

Nutrition Info

Total:
25 min
Prep:
15 min
Cook:
10 min

Nutrition Info

Ingredients

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.

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