Pan-Seared Tempeh with Peanut Sauce

2013-06-28
  • Yield : 4
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 25m
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Nutritional Info

This information is per serving.

  • Calories

    679
  • Fat

    52 grams
  • Saturated Fat

    13 grams
  • Sodium

    328 milligrams
  • Carbohydrate

    33 grams
  • Fiber

    4.5 grams
  • Protein

    33 grams

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)

Method

Step 1

1. Whisk the peanut butter, coconut milk, lime juice, honey, ginger, and water together in a medium bowl.

Step 2

2. Heat the oil in a medium skillet over medium-high heat and brown the tempeh on all sides, about 8 minutes.

Step 3

3. Add the peanut sauce to the skillet and heat until bubbling. Season to taste.

Step 4

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

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