Grilled Tempeh with Coconut Milk Carrot Salad

Ingredients

• Dressing

  • 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

• Salad

  • 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)