Ingredients

• 2/3 cup peanut butter, at room temperature
• 1/2 cup coconut milk
• 1/4 cup fresh lime juice
• 2 tablespoons honey
• 1 (4-inch) piece fresh ginger, peeled and minced
• 1 cup warm water
• 1/4 cup canola oil
• 2 (8-ounce) blocks tempeh, cut into 1/2-inch thick strips
• Kosher salt
• 4 cups mesclun greens
• 2 cups mung bean sprouts (about 4 ounces)

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Instructions

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.