Tempeh and Shredded Vegetable Salad Recipe

Name: Tempeh and Shredded Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup soy sauce; 2 cloves garlic, minced; 2 slices fresh ginger; 12 lb. tempeh, cut into 1-inch squares; 1 Tbs. vegetable oil; 1 medium carrot, grated; 1 medium cucumber, cut into thin strips; 1 medium red bell pepper, cut into thin strips; 1 romaine lettuce heart, cut into thin strips (about 4 cups); ⅓ cup chopped cilantro; 1 Tbs. sesame seeds; 1/4 cup plain nonfat yogurt; 2 Tbs. rice wine vinegar; 2 Tbs. dark sesame oil; 1 Tbs. fresh lime juice; 1 Tbs. soy sauce; 1/2 tsp. sugar; ½ tsp. chile paste; 1 small clove garlic, minced

Servings: persons

1/4 cup soy sauce
2 cloves garlic, minced
2 slices fresh ginger
12 lb. tempeh, cut into 1-inch squares
1 Tbs. vegetable oil
1 medium carrot, grated
1 medium cucumber, cut into thin strips
1 medium red bell pepper, cut into thin strips
1 romaine lettuce heart, cut into thin strips (about 4 cups)
⅓ cup chopped cilantro
1 Tbs. sesame seeds
1/4 cup plain nonfat yogurt
2 Tbs. rice wine vinegar
2 Tbs. dark sesame oil
1 Tbs. fresh lime juice
1 Tbs. soy sauce
1/2 tsp. sugar
½ tsp. chile paste
1 small clove garlic, minced

1
In small skillet, combine soy sauce, 14 cup water, garlic and ginger.
2
Add tempeh to skillet in single layer.
3
Bring liquid to a boil, reduce heat, cover and simmer until liquid is absorbed, about 8 minutes.
4
Transfer tempeh to plate; rinse and dry pan.
5
In same skillet, heat vegetable oil over medium-high heat.
6
Add tempeh back to pan and cook until browned, about 2 minutes per side.
7
Remove pan from heat.
8
In large bowl, combine, carrot, cucumber, bell pepper, lettuce, cilantro and sesame seeds.
9
Slice tempeh into 14-inch-thick squares, then add to salad.
10
Toss to mix.
11
Make dressing: In small bowl, combine all ingredients.
12
Pour dressing over salad and toss to coat.
13
Serve right away.

918

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/4 cup soy sauce, 2 cloves garlic, minced, 2 slices fresh ginger, 12 lb. tempeh, cut into 1-inch squares, and more.

Yes, Tempeh and Shredded Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tempeh and Shredded Vegetable Salad

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