Sweet And Sour Tempeh With Spicy Peanut Sauce Food
PAN-SEARED TEMPEH WITH PEANUT SAUCE
This is a version of a traditional Indonesian dish called gado-gado, a salad of tempeh and vegetables in a peanut dressing. The flavors of the peanut butter and coconut milk, combined with ginger, give the tempeh a rich, tropical flavor. The mesclun and bean sprouts give the dish color and crunch.
Provided by Food Network Kitchen
Time 25m
Number Of Ingredients 11
Steps:
- 1. Whisk the peanut butter, coconut milk, lime juice, honey, ginger, and water together in a medium bowl.
- 2. Heat the oil in a medium skillet over medium-high heat and brown the tempeh on all sides, about 8 minutes.
- 3. Add the peanut sauce to the skillet and heat until bubbling. Season to taste.
- 4. Serve the tempeh hot over a bed of mesclun, topped with the sauce and a small handful of bean sprouts.
SPICY PEANUT SAUCE
Steps:
- In a food processor, place all ingredients except only half the water into the processor and blend until smooth. Add more water and some oil to thin out the sauce when necessary. Taste the sauce, if it is too thick or potent, add more water and more honey. Process until smooth and enjoy as another great dipping sauce for dumplings, wontons and Shu-mai!
PEANUT SAUCE
Steps:
- In a bowl whisk together all the ingredients until combined well. Transfer to a serving bowl and serve with Asian noodle salad.
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- Remove the tempeh from its packaging and cut in half. Cut each half into 8 even cubes (by cutting into fourths length and width-wise), then repeat with the other half block.
- Place the tempeh and 3/4 cup of water into a medium saucepan over high heat. Bring the water to a boil, then reduce heat to medium-low. Let the tempeh “steam” for 5 minutes to get rid of its bitter flavor.
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