Tempeh And Shredded Vegetable Salad

Recipe Ingredients

1/4 cup	59ml	Soy sauce
2		Garlic cloves - minced
2		Fresh ginger
1/2 lb	227g / 8oz	Tempeh - cut 1" squares
1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	Carrot - grated (medium)
1 tablespoon	15ml	Cucumber - cut thin strips (medium)
1 tablespoon	15ml	Red bell pepper - cut thin strips (medium)
1		Romaine lettuce heart - cut thin strips
		= (abt 4 cups lettuce)
1/3 cup	5.3g / 0.2oz	Chopped cilantro
1 tablespoon	15ml	Sesame seeds
		Dressing
1/4 cup	59ml	Plain nonfat yogurt
2 tablespoons	30ml	Rice wine vinegar
2 tablespoons	30ml	Dark sesame oil
1 tablespoon	15ml	Fresh lime juice
1 tablespoon	15ml	Soy sauce
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	Chile paste
1 teaspoon	5ml	Garlic clove - minced (small)

Recipe Instructions

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.

This recipe yields 4 servings.

Per Serving: 268 Cal; 14g Prot; 16g Total Fat (2 Sat. Fat); 21g Carb.; 0mg Chol; 1131mg Sod.; 2g Fiber.

Source:
Vegetarian Times, July 2001

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