What you need:
- 1 8-ounce package tempeh, cut into 1/2-inch-thick slices
- 2 tablespoons safflower oil
- 2 tablespoons tamari
- 1/3 cup creamy peanut butter
- 3 scallions, chopped
- 2 teaspoons ginger, minced
- 1 teaspoon garlic, minced
- 1 14-ounce can unsweetened coconut milk
- 1 tablespoon lime juice
- 1 teaspoon light brown sugar
- 1/4 teaspoon cayenne, or to taste
- 1/4 cup peanuts, chopped
- 2 tablespoons cilantro, minced
What you do:
- Poach the tempeh in a skillet of simmering water for 15 minutes. Drain and blot dry.
- Heat the oil in the same skillet over medium high heat. Add tempeh and cook until browned on all sides, adding 1 tablespoon of the tamari for color and flavor. Set aside.
- In a food processor, combine the peanut butter, scallions, ginger, garlic, coconut milk, lime juice, brown sugar, cayenne and remaining tablespoon of tamari. Process until smooth.
- Stir the sauce into the skillet with the tempeh and simmer until hot and slightly reduced, about 7 to 10 minutes. Serve garnished with peanuts and cilantro.