Step 1

Whisk the peanut butter, coconut milk, lime juice, honey, ginger, and water together in a medium bowl.

Step 2

Heat the oil in a medium skillet over medium-high heat and brown the tempeh on all sides, about 8 minutes.

Step 3

Add the peanut sauce to the skillet and heat until bubbling. Season to taste.

Step 4

Serve the tempeh hot over a bed of mesclun, topped with the sauce and a small handful of bean sprouts.