The Hamilton Spectator

Grilled Tempeh with Coconut Milk Carrot Salad


Want an uncomplica­ted vegetarian dinner? Let us introduce you to tempeh! In this recipe, it’s served grilled in a salad with grated carrots, sprouted beans and cilantro for a plate that’s full of freshness.

Preparatio­n 30 min Cooking 10 min Servings 4



■ 3⁄4 cup (180 ml) light coconut milk

■ 2 tbsp (30 ml) peanut butter

■ 1 tbsp (15 ml) soy sauce

■ 2 tsp (10 ml) 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


■ 3⁄ lb (340 g) tempeh, diced (see 4 note)

■ 3 tbsp (45 ml) olive oil

■ 2 cups (220 g) grated carrots

■ 2 cups (150 g) bean sprouts

■ 1 cup (250 mL) (30 g) cilantro, chopped

■ Crushed roasted peanuts, as desired

■ Lime wedges (optional)



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

2. 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.

3. Add the carrots, bean sprouts and cilantro to the dressing in the large bowl. Season with salt and pepper.

4. 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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