Fried tempeh in peanut sauce

Votes: 2

Time: 25 min.
Complexity: easily
Servings: 6

This tempeh and vegetable salad in a peanut dressing is a variation on the traditional Indonesian dish gado-gado. The flavor and aroma of peanut butter and coconut milk, combined with ginger, imbue the tempeh with a vibrant tropical note. Mesclun lettuce and mung bean sprouts add the necessary crunch. This vegetarian dish will appeal to everyone, from connoisseurs of exotic cuisine to health-conscious eaters.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2/3 cup peanut butter, room temperature
0.5 cup coconut milk
1/4 cup freshly squeezed lime juice
2 tablespoons of honey
10 cm ginger root, peeled and finely chopped
1 cup of warm water
1/4 cup canola oil
2 blocks of 220g tempeh, cut into 1cm thick strips.
4 tbsp mesklan
2 cups mung bean sprouts (about 110 g)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: soy cutlets, Peanut butter, coconut milk, lime juice, ginger root, bean sprouts, honey

Cooking the dish according to the recipe:

In a medium bowl, whisk together peanut butter, coconut milk, lime juice, honey, ginger, and water.
Heat oil in a medium skillet over medium-high heat and fry the tempeh on all sides, about 8 minutes. Add the peanut sauce to the skillet and bring to a simmer. Season with salt to taste.