Gingered Tempeh Salad
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
Submitted by: MAMEDARLING
Introduction
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
Ingredients
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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
Directions
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.
