Tempeh with Coconut-Peanut Sauce

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Tempeh with Coconut-Peanut Sauce

 

1 (12-ounce) package tempeh, cut into 1/2-inch thick slices

2 tablespoons canola oil

2 tablespoons tamari soy sauce

1/3 cup creamy peanut butter

3 scallions, chopped

2 teaspoons minced ginger, fresh or bottled

1 teaspoon minced garlic

3/4 cup coconut milk

1 tablespoon lime juice

1 teaspoon light brown sugar

1/4 teaspoon cayenne, or to taste

1/4 cup chopped peanuts, for garnish

2 tablespoons minced cilantro, for garnish

 

 

 

 

 

Poach the tempeh in a skillet of simmering water for 7 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, sugar, cayenne, and the remaining tablespoon of

tamari. Process until smooth.

 

Stir the sauce into the skillet with the tempeh and simmer until hot, about 5

minutes. Serve garnished with peanuts and cilantro.

 

Serves 4

 

Author: Robin Robertson - " Quick Fix Vegetarian "

Formatted by Chupa Babi: 03.26.08

 

Quicker Tip: If you make this sauce by combining bottled peanut sauce with the

coconut milk, you can save time and eliminate several ingredients as well as the

need for a food processor.

 

" The sauce is so yummy you may want to eat it with a spoon, but save some for

the tempeh. This is wonderful served over basmati or jasmine rice. The sauce

is also good over tofu or vegetable patties or tossed with noodles. "

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