Crispy Tempeh Satay Wraps with Charred Mango Salsa and Coconut-Lime Rice

Ingredients

• 4 oz tempeh block, cut into 1/4-inch thick strips
• 2 tbsp natural peanut butter, unsweetened
• 1.5 tbsp coconut aminos, or tamari
• 1 tbsp lime juice, fresh
• 0.5 tsp ginger, minced
• 1 clove garlic, minced
• 0.5 tsp sriracha, optional, adjust to taste
• 1 tbsp coconut oil, for frying
• 3 leaves collard green leaves, large
• 0.5 cup ripe mango, diced
• 0.25 cup red onion, thinly sliced
• 0.25 cup cilantro, fresh, chopped
• 0.25 cup mint, fresh, chopped

Instructions

1. 1

   Toast sesame seeds in a small dry skillet over medium heat for 2 minutes until fragrant. Set aside.

2. 2

   Blanch collard leaves in boiling water for 2 minutes to soften, then transfer to ice water. Pat dry and set aside.