Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Pan-Seared Tempeh with Peanut Sauce
Getting reviews...
- Total: 20 min
- Active: 15 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 705
- Total Fat
- 54 g
- Saturated Fat
- 13 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 3 g
- Sugar
- 15 g
- Protein
- 33 g
- Cholesterol
- 0 mg
- Sodium
- 817 mg
This is a version of a traditional Indonesian dish called gado-gado, a salad of tempeh and vegetables in a peanut dressing.
- Total: 20 min
- Active: 15 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 705
- Total Fat
- 54 g
- Saturated Fat
- 13 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 3 g
- Sugar
- 15 g
- Protein
- 33 g
- Cholesterol
- 0 mg
- Sodium
- 817 mg
Ingredients
Directions
- Whisk the peanut butter, coconut milk, lime juice, honey, ginger and water in a medium bowl.
- Heat the oil in a medium skillet over medium-high heat and brown the tempeh on all sides, about 8 minutes.
- Add the peanut sauce to the skillet and heat until bubbling. Season with salt.
- Serve the tempeh hot over a bed of mesclun, topped with the sauce and a small handful of bean sprouts.
