If you like tofu, consider trying tempeh which makes the nutrients in the soy bean more available to us in digestion. It also causes less difficulty in the digestive system. Try it in this delicious vegetable salad!
Asian Tempeh Salad Recipe
Prep time:
Cook Time:
Time from start to eating:
Makes enough for 2 large servings
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Ingredients
- 1 package tempeh, diced
- 3 stalks celery, chopped
- ½ large field cucumber, diced
- 3 green onions, chopped
- 1 clove garlic, minced
- 1 Tbsp peanut butter
- 1 Tbsp sesame oil (untoasted) or olive oil
- 1 Tbsp tamari (or soy sauce)
- 1 tsp toasted sesame oil
- 2 Tbsp apple cider or brown rice vinegar
- Chili paste to taste
- For tempeh that is not pre-cooked, put your diced tempeh in the oven or toasted oven at 300-350F for 15 minutes or so, until lightly browned.
- Prepare the sauce by whisking all the ingredients together in a bowl. Adjust tamari and chili to your taste, add a bit of water if you want a thinner consistency, and let the sauce sit to combine while you prepare the vegetables.
- Cut the vegetables and tempeh to approximately the same size, and toss together in a bowl. Pour the sauce over them, and toss to coat.
- Serve garnished with fresh cilantro or chopped peanuts.
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