Pan-Seared Tempeh with Peanut Sauce
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 705
- Total Fat
- 54
- Saturated Fat
- 13
- Carbohydrates
- 34
- Dietary Fiber
- 3
- Sugar
- 15
- Protein
- 33
- Cholesterol
- 0
- Sodium
- 817
- Total: 20 min
- Active: 15 min
Ingredients
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)
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.