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.