It looked like a big bag of birdseed from the pet store got compressed into a thin, rectangular block and was placed on my refrigerator shelf, so I really didn’t have high hopes for tempeh. But, being new to veganism, I told myself I had to try it at least once before chucking the rest in the trash.
I felt like I should have had a beak and feathers as I cut myself a nibble off the corner and chewed. Not quite as bland as tofu, and it actually had a texture. I chopped of a few more strips, tossed them into a pan, and began to sauté away.
By some luck of the tempeh gods, I decided to sprinkle a little soy sauce over my golden brown “birdseed.” Perfection! It brought out the nutty undertones and texture, and it tasted surprisingly delicious on top of a fresh summery salad.
Asian Tempeh Salad
serves 1
Feel free to substitute your favorite store-bought Asian style dressing. Although I didn’t have any in my pantry, a sprinkling of crispy wontons would be a wonderful addition!
salad
2 c. lettuce, torn into bite-sized pieces
¼ c. matchstick-cut carrots
¼ c. diced cucumber
⅓ c. tempeh
½ tsp. soy sauce
dressing
1 tsp soy sauce
1 tbsp rice wine vinegar
¼ tsp. ground giner
- Cut tempeh into ¼” thin strips, then into bite-sized pieces. Cook in a pan over medium-low heat, stirring occasionally, until golden brown. Take the pan off of the heat and sprinkle with soy sauce. (Don’t pour it all in one spot—then only a few pieces get saturated!)
- Add lettuce, carrots, and cucumber to a large bowl. In a small bowl, whisk together the dressing ingredients, then drizzle over the lettuce. Toss well to combine. Add tempeh on top and enjoy!
What’s the texture resemble? It does look somewhat like birdseed!
It’s like a softer nut, maybe a walnut. Not crunchy like peanuts or almonds. Still, I thought it was pretty good for my first time preparing it!
Hi! There’s an award for you on my blog, if you want to check it out! 🙂
Again, you are too kind. Once life calms down a bit, I’ll be sure to pass it on!