Ingredients

1 1/2 cups Cocunut milk

1/2 cups Peanut butter

1 tbsp. Lemon juice

1/2 tsp. Salt

1/8 tsp. Cayenne pepper

Preparation

  1. Place coconut milk in a pan and bring to a boil
  2. Stir in the peanut butter and seasonings until smooth
  3. Slice 1 pkg. Indonesian Tempeh. Add to the sauce and simmer on low heat for 5 mins.
  4. Serve over rice or noodles and garnish with chopped cilantro