Pan-Seared Tempeh with Peanut Sauce

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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

Kosher salt

4 cups mesclun greens

2 cups mung bean sprouts (about 4 ounces)