Peanut Lime Tempeh Wingz
Ingredients
- 16 oz tempeh 2 8-oz blocks
- 3 tbsp refined coconut oil and more as needed
- 1 tsp salt
For the peanut sauce:
- 1 tsp fresh ginger minced
- 1 tsp toasted sesame oil
- 3 cloves garlic minced
- 1/2 cup warm water plus more to thin
- 1/2 cup natural peanut butter
- 1/4 cup fresh lime juice
- 2 tbsp tamari
- 2 tbsp sriracha
- 3 tbsp agave
- 1/2 tsp salt
To serve:
- Extra sriracha for drizzling to taste optional
- 1 cup radishes thin sliced
- 1/2 cup roasted salted peanuts chopped
- Fresh cilantro sprigs
- Lime wedges
Instructions
- Cut each tempeh block into 8 triangles. The best way to do this is cut it in half widthwise, then cut those halves in half widthwise. Now you’ll have 4 stout rectangles. Cut each rectangle corner to corner to form the triangles.
- Preheat a cast iron pan over medium high heat. Sprinkle 1/4 teaspoon salt into the pan, followed by about 3 tablespoons of coconut oil, or enough to form a thin layer.
- Place tempeh triangles in the oil. Let fry for about 5 minutes, until nicely crisped. Place a little coconut oil, about a teaspoon, on the top side of each tempeh wing. Sprinkle with the remaining salt, flip and cook for 5 more minutes.
- Make the sauce by blending all sauce ingredients in a small blender until completely smooth.
- Transfer peanut sauce to a large mixing bowl.
- While the wings are still hot, place them in the sauce and use tongs to toss until fully coated.
- Place radishes artfully on a serving tray. Transfer wings to the tray. Drizzle on any remaining sauce from the bowl. Drizzle with sriracha, sprinkle on peanuts, and top with cilantro sprigs. Serve with lime wedges for squeezing.
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