Tempeh with Peanut Sauce
The sauce is so delicious you may want to eat it with a spoon, but save some for the tempeh. This tastes wonderful served over Basmati or Jasmine rice. The sauce is also good over tofu or tossed with cooked vegetables or noodles.
January 10, 2010
Serves 4
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.
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