2/3 cup peanut butter, at room temperature
1/2 cup coconut milk
1/4 cup fresh lime juice
2 tablespoons honey
One 4-inch piece fresh ginger, peeled and minced
1 cup warm water
1/4 cup canola oil
Two 8-ounce blocks tempeh, cut into 1/2-inch-thick strips
4 cups mesclun greens
2 cups mung bean sprouts (about 4 ounces)
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