Tempeh with coconut-peanut sauce

serves 4

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.
1 (12-ounce) package tempeh, cut into

½-inch-thick slices

2 tablespoons canola oil

2 tablespoons tamari

011cup creamy peanut butter

3 scallions, chopped

2 teaspoons fresh or bottled minced ginger

1 teaspoon minced garlic

¾ cup light unsweetened coconut milk

1 tablespoon freshly squeezed lime juice

1 teaspoon light brown sugar

¼ teaspoon cayenne, plus additional

to taste

¼ cup chopped peanuts

2 tablespoons minced fresh cilantro

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 the 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 the remaining 1 tablespoon tamari. Process until smooth, adding more cayenne if you prefer spicier food.

Stir the sauce into the skillet with the tempeh and simmer until hot, about 5 minutes. Serve garnished with the peanuts and cilantro.