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.
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).