Pan-Seared Tempeh with Peanut Sauce Recipe

Name: Pan-Seared Tempeh with Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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.
2
Whisk the peanut butter, coconut milk, lime juice, honey, ginger, and water together in a medium bowl.
3
2.
4
Heat the oil in a medium skillet over medium-high heat and brown the tempeh on all sides, about 8 minutes.
5
3.
6
Add the peanut sauce to the skillet and heat until bubbling.
7
Season to taste.
8
4.
9
Serve the tempeh hot over a bed of mesclun, topped with the sauce and a small handful of bean sprouts.
10
Calories: 679
11
Total Fat: 52 grams
12
Saturated Fat: 13 grams
13
Total Carbohydrates: 33 grams
14
Protein: 33 grams
15
Sodium: 328 milligrams
16
Cholesterol: 0 milligrams
17
Fiber: 4.5 grams

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2/3 cup peanut butter, at room temperature, 1/2 cup coconut milk, 1/4 cup fresh lime juice, 2 tablespoons honey, and more.

Yes, Pan-Seared Tempeh with Peanut Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Seared Tempeh with Peanut Sauce

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