Recipe courtesy of Food Network Kitchen

Pan-Seared Tempeh with Peanut Sauce

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  • Total: 20 min
  • Active: 15 min
  • Yield: 4
This is a version of a traditional Indonesian dish called gado-gado, a salad of tempeh and vegetables in a peanut dressing.



  1. Whisk the peanut butter, coconut milk, lime juice, honey, ginger and water 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 with salt.
  4. Serve the tempeh hot over a bed of mesclun, topped with the sauce and a small handful of bean sprouts.