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.
