Grilled Tempeh with Coconut Milk Carrot Salad

Grilled Tempeh with Coconut Milk Carrot Salad

  • Preparation 30 min
  • Cooking 10 min
  • Servings 4
Featured in RICARDO Magazine (SPRING 2017)
  • Egg-free
  • Lactose-free
  • Vegan
  • Vegetarian

Categories

Ingredients

  • Dressing

    • 3/4 cup (180 ml) light coconut milk
    • 2 tbsp (30 ml) peanut butter
    • 1 tbsp (15 ml) soy sauce
    • 2 tsp finely grated ginger
    • 1 clove garlic, finely chopped
    • 1 tbsp (15 ml) rice vinegar
    • 1 tsp (5 ml) maple syrup
    • 1 tsp (5 ml) sambal oelek
  • Salad

    • 3/4 lb (340 g) tempeh, diced (see note)
    • 3 tbsp (45 ml) olive oil
    • 2 cups (220 g) grated carrots
    • 2 cups (150 g) bean sprouts
    • 1 cup (30 g) cilantro, chopped
    • Crushed roasted peanuts, as desired
    • Lime wedges (optional)

Preparation

  • Dressing

  • Salad

Note from Ricardo

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.

Personal Note