Grilled Tempeh with Coconut Milk Carrot Salad
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Grilled Tempeh with Coconut Milk Carrot Salad
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Grilled Tempeh with Coconut Milk Carrot Salad

Preparation
30 MIN
Cooking
10 MIN
Servings
4

Ingredients

Dressing

Salad

Preparation

Dressing

  1. In a small saucepan, whisk together all the ingredients. Bring to a boil. Let cool. Set aside 1/2 cup (125 ml) of the dressing and transfer the rest to a large bowl.

Salad

  1. In a large non-stick skillet over medium-high heat, brown the tempeh in the oil, about 5 minutes. Season with salt and pepper. Drain on paper towels.
  2. Add the carrots, bean sprouts and cilantro to the dressing in the large bowl. Season with salt and pepper.
  3. Serve the tempeh with the salad. Sprinkle with crushed peanuts and drizzle with the reserved dressing. Serve with rice and lime wedges.

Note

Tempeh is a protein-rich soy product made from whole fermented soybeans. Find it in certain markets or health-food stores in the refrigerated or frozen foods section.

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