Gingered Tempeh SaladSubmitted by: MAMEDARLING
IntroductionLovely, very flavorful Asian salad, can be served warm or cold. Lovely, very flavorful Asian salad, can be served warm or cold.
2, 8oz packages five grain tempeh (I use White Wave)
3/4 cup tamari
1/8 cup light brown sugar
1/4 cup minced ginger root
1/8 cup rice vinegar
1/4 cup crunchy peanut butter
1/2 tsp crushed red pepper
1 pound fusilli pasta (I actually use about 10 ounces and double the carrots)
4 large carrots peeled and sliced (See above. Consider at least doubling the amount of carrot)
1/2 cup sesame seeds
3/4 cup canola oil
1 bunch green onion, sliced thin
Combine tamari, brown sugar , ginger root, rice vinegar, peanut butter and crushed pepper in a mixing bowl. Add tempeh and marinate a few minutes.
Cook pasta in boiling water, according to directions on package, add the carrots during the last 5 minutes of cooking (I didn't cook them that long). Drain and place in a large serving bowl.
Place sesame seeds In a sautÃ© pan and toast over low heat, stirring constantly to a light golden color, then add the canola oil and increase the heat to medium-high. When oil is very hot lift tempeh from marinade with a slotted spoon and fry, turning periodically with spatula, until brown & crispy. Add remaining marinade and remove from heat.
Combine tempeh/marinade with pasta , carrots & green onion in serving bowl
toss & serve. Serve warm or chilled. Yields 4 quarts.
Number of Servings: 12
Recipe submitted by SparkPeople user MAMEDARLING.