BVR: Tempeh and Shredded Vegetable Salad

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* Exported from MasterCook Mac *

 

Tempeh and Shredded Vegetable Salad

 

Recipe By : Best Vegetarian Recipes, Martha Rose Shulman page 280

Serving Size : 4 Preparation Time :0:00

Categories : Tofu

 

Amount Measure Ingredient -- Preparation Method

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Tempeh:

1/4 cup soy sauce

2 cloves garlic -- minced

2 slices fresh ginger

1/2 pound tempeh -- cut into 4 pieces

1 tablespoon canola oil

Salad:

1 large carrot -- peeled and grated

1 small cucumber -- cut into matchsticks

- or 1/2 European cucumber

1 small red or yellow bell pepper -- cut in thin slivers

1 romaine lettuce heart -- cut into chiffonade

- (the inner leaves)

- about 4 cups

1/3 cup chopped fresh cilantro

1 tablespoon toasted sesame seeds

Dressing:

1 tablespoon fresh lime juice

2 tablespoons rice wine vinegar -- plain or seasoned

1 tablespoon soy sauce

1/2 teaspoon sugar

1 small garlic clove -- minced

1/2 teaspoon Asian chili pepper

1/4 cup plain nonfat yogurt

2 tablespoons Asian sesame oil

 

Tempeh has an almost meaty texture and a strong flavor. This is like

a vegetarian version of a chicken salad, though tempeh has a more

pronounced flavor than chicken. The technique of simmering the tempeh

in a strong soy-sauce broth is adapted from a recipe in Deborah

Madison's Vegetarian Cooking for Everyone.

 

Makes 4 main-course servings, 6 to 8 starter servings or side-dish servings.

 

1. To make the tempeh, combine the soy sauce, 1/4 cup water, garlic,

and ginger in a small skillet just large enough to accommodate the

tempeh. Cut the tempeh into 1-inch squares and place in the pan in a

single layer. Bring the liquid to a boil, reduce the heat to low,

cover, and simmer for 8 minutes. Turn the tempeh over (tongs are

easiest for this), cover the pan, and simmer for another 8 minutes,

or until all of the liquid in the pan is absorbed. Transfer the

tempeh to a plate and rinse and dry the pan.

 

2. Heat the canola oil in the pan over medium-high heat and add the

tempeh in one layer. cook until brown on one side, about 2 minutes,

and turn over. Brown on the other side for 2 minutes and remove from

the heat.

 

3. Combine the salad ingredients. Slice the tempeh squares 1/4-inch

thick and add to the salad.

 

4. Mix together the ingredients for the dressing, toss with the

salad, and serve.

 

Advance preparation: All of the ingredients for this salad can be

prepared hours ahead of time. The simmered or simmered and fried

tempeh will keep for a few days in the refrigerator.

 

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Per serving (excluding unknown items): 218 Calories; 9g Fat (35%

calories from fat); 15g Protein; 23g Carbohydrate; 0mg Cholesterol;

1312mg Sodium

Food Exchanges: 1 Starch/Bread; 1 1/2 Lean Meat; 2 Vegetable; 1 Fat

 

 

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