Pan-Seared Tempeh With Peanut Sauce
Serves: 2
Leola Gaylord
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
55
Sourness
41
mins
Prep time (avg)
4.1
Difficulty
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
4
Season to taste
5
Serve the tempeh hot over a bed of mesclun, topped with the sauce and a small handful of bean sprouts