Recipe courtesy of Food Network Kitchen

Pan-Seared Tempeh with Peanut Sauce

Name: Pan-Seared Tempeh with Peanut Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Cuisine: asian
Ingredients: 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 Review

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

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.

Ingredients

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)

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.

Pan-Seared Tempeh with Peanut Sauce

1 Review

Ingredients

Directions

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