Gingered Tempeh Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2, 8oz packages five grain tempeh (I use White Wave)3/4 cup tamari1/8 cup light brown sugar1/4 cup minced ginger root1/8 cup rice vinegar1/4 cup crunchy peanut butter1/2 tsp crushed red pepper1 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 seeds3/4 cup canola oil1 bunch green onion, sliced thin
Slice tempeh into large matchsticks (I made the width about the size of a thumb)
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 sauté 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.
HAPPY EATING!!!
Number of Servings: 12
Recipe submitted by SparkPeople user MAMEDARLING.
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 sauté 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.
HAPPY EATING!!!
Number of Servings: 12
Recipe submitted by SparkPeople user MAMEDARLING.
Nutritional Info Amount Per Serving
- Calories: 371.9
- Total Fat: 24.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,085.8 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 5.1 g
- Protein: 12.8 g
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