How to make it
Add the lime juice, Lee Kum Kee Minced Garlic, hot sauce, dijon mustard, and cilantro leaves into a food processor. Pulse until the cilantro is finely chopped. Add in the mayo and season with salt and pepper. Blend until combined then transfer the cilantro mayo to a small bowl and set it aside.
Brush all sides of the tempeh with the Lee Kum Kee Panda Brand Sweet and Spicy Grilling and Dipping Sauce. Heat a pan over medium high heat. Add in a ½ tablespoon of the avocado oil. Place the tempeh into the pan and fry until golden brown on each side then remove them from the pan, about 5-8 minutes.
Drizzle the remaining avocado oil onto both sides of each slice of sourdough. Add the sourdough to the pan and toast on both sides over medium high heat until golden brown.
Spread a layer of the cilantro mayo onto each slice of sourdough. Add sliced avocado, carrot ribbons, tempeh, and micro sprouts to two of the sourdough slices. Top each sandwich with the remaining slice of sourdough. Slice in half and enjoy!