Fried tempeh in peanut sauce

Ingredients:

• 2/3 cup peanut butter, room temperature
• 0.5 cup coconut milk
• 1/4 cup freshly squeezed lime juice
• 2 tablespoons of honey
• 10 cm ginger root, peeled and finely chopped
• 1 cup of warm water
• 1/4 cup canola oil
• 2 blocks of 220g tempeh, cut into 1cm thick strips.
• 4 tbsp mesklan
• 2 cups mung bean sprouts (about 110 g)

Preparation:

1. In a medium bowl, whisk together peanut butter, coconut milk, lime juice, honey, ginger, and water.
2. Heat oil in a medium skillet over medium-high heat and fry the tempeh on all sides, about 8 minutes. Add the peanut sauce to the skillet and bring to a simmer. Season with salt to taste.
3. Serve the tempeh hot on a bed of mesclun, drizzled with the sauce and topped with a small handful of bean sprouts.