- Total time 25 minutes
- Portion size 4 servings
Ingredients
Lime-Peanut Sauce (recipe, this page):
Method
In skillet, heat oil over medium heat; cook tempeh, turning halfway through, until golden, 6 to 8 minutes. Stir in garlic powder and onion powder; season with salt. Mix well to coat.
Meanwhile, in large bowl, combine lettuce, cabbage, red pepper and edamame. Top with tempeh and sprinkle with peanuts. Serve with Lime-Peanut Sauce.
Lime-Peanut Sauce
In bowl, whisk together 1/3 cup creamy peanut butter, 3 tbsp lime juice, 1 1/2 tbsp sodium-reduced soy sauce and 3/4 tsp sriracha hot sauce. Stir in 1/3 cup water. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days.)
Makes 3/4 cup.
Nutritional facts PER SERVING: about
- Calories 400
- Total fat 26 g
- Saturated fat 5 g
- Cholesterol 0 mg
- Sodium 360 mg
- Total carbohydrate 19 g
- Fibre 5 g
- Sugars 5 g
- Protein 23 g
- Iron 3 mg
