- In a small saucepan, whisk together all the ingredients. Bring to a boil. Let cool. Set aside 1/2 cup (125 ml) of the dressing and transfer the rest to a large bowl.
- In a large non-stick skillet over medium-high heat, brown the tempeh in the oil, about 5 minutes. Season with salt and pepper. Drain on paper towels.
- Add the carrots, bean sprouts and cilantro to the dressing in the large bowl. Season with salt and pepper.
- Serve the tempeh with the salad. Sprinkle with crushed peanuts and drizzle with the reserved dressing. Serve with rice and lime wedges.
Tempeh is a protein-rich soy product made from whole fermented soybeans. Find it in certain markets or health-food stores in the refrigerated or frozen foods section.