Pan Seared Tempeh With Peanut Sauce Recipes

Steps:

• Whisk the peanut butter, coconut milk, lime juice, honey, ginger and water 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 with salt.
• Serve the tempeh hot over a bed of mesclun, topped with the sauce and a small handful of bean sprouts.

Steps:

• Drain tofu. Cut the block into smaller sections, and press out the excess water by placing a double layer of paper towel both underneath and above.
• Cut the tofu sections into bite sized pieces.
• In a large skillet, heat the oil over medium high.
• Add the tofu, making sure that they are in a single layer with some room in between. If you need to, do this in two or more batches. Sear the tofu and cook until golden brown on both top and bottom (don't flip until golden!).
• Drain the pieces on a paper towel, removing as much excess oil as you can.
• While tofu is browning, chop up the scallions. Reserve 2 tablespoons of the darkest green for garnish.
• After tofu is finished, add another teaspoon of oil if necessary and saute the scallions 1-2 minutes. Add the orange juice and peanut sauce mix and bring it all to a boil. Then simmer for another minute.
• Add tofu and tomatoes, shirring to coat with sauce and heat through.
• Best served over jasmine rice or rice noodles. We have used both and it is excellent!

Steps:

• First, make the dipping sauce. Mix all the ingredients except for the lime wedges, adding a splash of water to loosen if it is too thick. Season and set aside. Can be made up to a day in advance and kept in the fridge.
• Cut the tempeh into 16 slices. Heat the oil in a large frying pan over a medium heat. Fry the slices of tempeh for around 3 mins each side. Add the teriyaki sauce to the pan, and turn the slices to coat them. Let it bubble away for 1-2 mins - you're looking for the tempeh to be well covered and sticky.
• Tip the sesame seeds into a cup. Take the sticky slices of tempeh and push a wooden skewer into each (don't push them down too far). Dip one end of the tempeh into the sesame seeds, then transfer to a serving platter with the dipping sauce in a bowl and the lime wedges on the side.

Steps:

• In 2-quart saucepan, heat rice and water to boiling. Reduce heat to low; cover and simmer 15 minutes. Meanwhile, in small bowl, beat peanut butter, yogurt, teriyaki marinade and honey with wire whisk until smooth; set aside.
• In 12-inch skillet, heat 1 tablespoon of the oil over medium heat. Add tempeh; cook 5 to 6 minutes, turning frequently, until light golden brown. Remove tempeh from skillet; set aside.
• To same skillet, add remaining tablespoon oil and the onion; cook 1 minute, stirring occasionally. Stir in carrots, green beans and water. Cover; cook 5 minutes. Stir in bell pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir in tempeh and peanut butter mixture until well mixed. Cook 1 to 2 minutes, stirring occasionally, until hot. Sprinkle with cilantro.

Steps:

• Sauce.
• Process the garlic and ginger in a food processor until finely chopped.
• Add the peanut butter, peanut oil, orange juice, tamari, honey, vinegar, sesame oil, chili powder and cayenne, processing until smooth.
• Put half of the sauce in a small saucepan, and refrigerate the rest for another meal.
• Heat the peanut sauce over very low heat, stirring occasionally.
• Pasta.
• Cook pasta according to package.
• To complete the dish.
• Heat 2 T. of canola oil in a skillet over medium heat.
• Sauté the tempeh until lightly browned on all sides, about 10 minutes.
• Pour on the 2 T. tamari and stir quickly to distribute it.
• Transfer the tempeh to a large serving bowl.
• Heat the remaining 1 T. of canola oil in the skillet over medium heat.
• Sauté the broccoli and carrots 2-3 minutes.
• Add the bok choy, red pepper and zucchini and cook until just tender, about 3-4 minutes.
• Add the tempeh and cook just until warmed through, about 1-2 minutes more.
• Transfer to the serving bowl.
• Drain the pasta and toss it with the tempeh and vegetables.
• Add all but a few tablespoons of the hot peanut sauce, and toss again.
• Pour on the reserved sauce, and serve.