Sweet And Sour Tempeh With Spicy Peanut Sauce Recipes

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.

Steps:

• Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

Steps:

• Combine shallots, garlic, and ginger in a mortar and pestle and grind into a spice paste.
• Heat enough oil in a deep skillet for deep frying. Deep-fry tempeh until golden brown, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain.
• Drain most of oil from the skillet, leaving about 2 tablespoon of oil. Sauté spice paste and lemongrass until fragrant, about 3 minutes. Add long beans, soy sauce, garlic-chili oil, and palm sugar. Cook until long beans are tender but still have a bit of crunch, about 2 minutes. Add baby kale and cook until wilted, about 2 minutes. Remove lemongrass knot before serving.