Pan-Seared Tempeh with Peanut Sauce

• 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

peanut butter, coconut milk, lime juice, honey, fresh ginger, water, canola oil, kosher salt, mesclun greens, bean sprouts

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pan-seared-tempeh-with-peanut-sauce-recipe.html (may not work)