Pan-Seared Tempeh with Peanut Sauce

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

1 (4-inch) piece fresh ginger, peeled and minced

1 cup warm water

1/4 cup canola oil

2 (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)


  1. 1. Whisk the peanut butter, coconut milk, lime juice, honey, ginger, and water together in a medium bowl.
  2. 2. Heat the oil in a medium skillet over medium-high heat and brown the tempeh on all sides, about 8 minutes.
  3. 3. Add the peanut sauce to the skillet and heat until bubbling. Season to taste.
  4. 4. Serve the tempeh hot over a bed of mesclun, topped with the sauce and a small handful of bean sprouts.