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
25 min
15 min

Nutrition Info

25 min
15 min

Nutrition Info



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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