Pan Seared Tempeh With Peanut Sauce Recipes

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PAN-SEARED TEMPEH WITH PEANUT SAUCE



Pan-Seared Tempeh with Peanut Sauce image

This is a version of a traditional Indonesian dish called gado-gado, a salad of tempeh and vegetables in a peanut dressing.

Provided by Food Network Kitchen

Time 20m

Yield 4

Number Of Ingredients 11

2/3 cup peanut butter, at room temperature
1/2 cup coconut milk
1/4 cup fresh lime juice
2 tablespoons honey
One 4-inch piece fresh ginger, peeled and minced
1 cup warm water
1/4 cup canola oil
Two 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)

Steps:

  • Whisk the peanut butter, coconut milk, lime juice, honey, ginger and water in a medium bowl.
  • Heat the oil in a medium skillet over medium-high heat and brown the tempeh on all sides, about 8 minutes.
  • Add the peanut sauce to the skillet and heat until bubbling. Season with salt.
  • 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



Pan-Seared Tempeh with Peanut Sauce image

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.

Provided by Food Network Kitchen

Time 25m

Number Of Ingredients 11

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)

Steps:

  • 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.

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