This is a version of a traditional Indonesian dish called gado-gado, a salad of tempeh and vegetables in a peanut dressing. The flavors of the peanut butter and coconut milk, combined with ginger, give the tempeh a rich, tropical flavor. The mesclun and bean sprouts give the dish color and crunch.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Pan-Seared Tempeh with Peanut Sauce
Total:
25 min
Prep:
15 min
Cook:
10 min

Nutrition Info

Total:
25 min
Prep:
15 min
Cook:
10 min

Nutrition Info

Ingredients

Directions

1. Whisk the peanut butter, coconut milk, lime juice, honey, ginger, and water together 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 to taste.

4. Serve the tempeh hot over a bed of mesclun, topped with the sauce and a small handful of bean sprouts.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Pan-Seared Salmon with Ginger-Lime Sauce and Peanuts

Recipe courtesy of National Peanut Board

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories