Pan-Seared Tempeh with Peanut Sauce

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.]

Total Time:
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.

Calories: 679

Total Fat: 52 grams

Saturated Fat: 13 grams

Total Carbohydrates: 33 grams

Protein: 33 grams

Sodium: 328 milligrams

Cholesterol: 0 milligrams

Fiber: 4.5 grams


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