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Heat a medium skillet over medium-high. Add 1 tablespoon of the oil to the pan; swirl to coat. Add the tempeh; cook until very crispy and browned, about 2 minutes per side. Transfer to a plate.
Whisk together the soy sauce, vinegar, salt, 1 tablespoon of the cilantro, and the remaining sesame oil in a medium bowl. Add the Brussels sprouts, and toss to coat. Divide the mixture between 2 bowls. Sprinkle with chile slices and peanuts, and top with the tempeh slices. Drizzle with any remaining dressing, and top with the remaining 1 tablespoon cilantro. Serve with lime wedges.