Gingered Tempeh Salad

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Gingered Tempeh Salad calories by ingredient
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Lovely, very flavorful Asian salad, can be served warm or cold. Lovely, very flavorful Asian salad, can be served warm or cold.
Number of Servings: 12


    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


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.

Number of Servings: 12

Recipe submitted by SparkPeople user MAMEDARLING.

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Member Ratings For This Recipe

  • Incredible!
    Wonderful! I was missing some ingredients and substituted ground ginger for fresh and leeks for scallions and it was still good. It will be even better when I have the right ingredients. - 5/28/11

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  • Incredible!
    This was wonderful! My husband & I both loved it, and I will make it often. It would work well with additional veggies, maybe broccoli or asparagus. - 2/23/09

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