Courses

Tempeh and Shredded Vegetable Salad

Tempeh has an almost meaty texture and a strong flavor. The fried tempeh can be made ahead. It will keep up to three days in the refrigerator.Meal Plan: POP SOME FROZEN HORS D’OEUVRE–SIZE SPRING ROLLS IN THE OVEN TO SERVE ON THE SIDE.

Tempeh has an almost meaty texture and a strong flavor. The fried tempeh can be made ahead. It will keep up to three days in the refrigerator.Meal Plan: POP SOME FROZEN HORS D’OEUVRE–SIZE SPRING ROLLS IN THE OVEN TO SERVE ON THE SIDE.

Servings
4

Ingredients

  • 1/4 cup soy sauce
  • 2 cloves garlic, minced
  • 2 slices fresh ginger
  • 1/2 lb. tempeh, cut into 1-inch squares
  • 1 Tbs. vegetable oil
  • 1 medium carrot, grated
  • 1 medium cucumber, cut into thin strips
  • 1 medium red bell pepper, cut into thin strips
  • 1 romaine lettuce heart, cut into thin strips (about 4 cups)
  • 1/3 cup chopped cilantro
  • 1 Tbs. sesame seeds

Dressing

  • 1/4 cup plain nonfat yogurt
  • 2 Tbs. rice wine vinegar
  • 2 Tbs. dark sesame oil
  • 1 Tbs. fresh lime juice
  • 1 Tbs. soy sauce
  • 1/2 tsp. sugar
  • 1/2 tsp. chile paste
  • 1 small clove garlic, minced

Preparation

In small skillet, combine soy sauce, 1⁄4 cup water, garlic and ginger. Add tempeh to skillet in single layer. Bring liquid to a boil, reduce heat, cover and simmer until liquid is absorbed, about 8 minutes. Transfer tempeh to plate; rinse and dry pan.

In same skillet, heat vegetable oil over medium-high heat. Add tempeh back to pan and cook until browned, about 2 minutes per side. Remove pan from heat.

In large bowl, combine, carrot, cucumber, bell pepper, lettuce, cilantro and sesame seeds. Slice tempeh into 1⁄4-inch-thick squares, then add to salad. Toss to mix.

Make dressing: In small bowl, combine all ingredients. Pour dressing over salad and toss to coat. Serve right away.

    Adapted from The Best Vegetarian Recipes, by Martha Rose Shulman (William Morrow, 2001).