This is a version of a traditional Indonesian dish called gado-gado, a salad of tempeh and vegetables in a peanut dressing. The flavours of the peanut butter and coconut milk, combined with ginger, give the tempeh a rich, tropical flavour. The mesclun and bean sprouts give the dish colour and crunch.
cup peanut butter, at room temperature
cup coconut milk
cup fresh lime juice
piece (4-inch) fresh ginger, peeled and minced
cup warm water
cup canola oil
(8-oz) blocks tempeh, cut into 1/2-inch thick strips
cups mesclun greens
cups mung bean sprouts (about 4 ounces)
Whisk the peanut butter, coconut milk, lime juice, honey, ginger and water together in a medium bowl.
Heat the oil in a medium skillet over medium-high heat and brown the tempeh on all sides, about 8 minutes.
Add the peanut sauce to the skillet and heat until bubbling. Season to taste.
Serve the tempeh hot over a bed of mesclun, topped with the sauce and a small handful of bean sprouts.