Grilled Tempeh with Coconut Milk Carrot Salad | RICARDO

Ingredients

• 3/4 cup (180 ml) light coconut milk
• 2 tbsp (30 ml) peanut butter
• 1 tbsp (15 ml) soy sauce
• 2 tsp 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
• 3/4 lb (340 g) tempeh, diced (see note)
• 3 tbsp (45 ml) olive oil
• 2 cups (220 g) grated carrots
• 2 cups (150 g) bean sprouts
• 1 cup (30 g) cilantro, chopped
• Crushed roasted peanuts, as desired
• Lime wedges (optional)