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
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!
2 c. lettuce, torn into bite-sized pieces
¼ c. matchstick-cut carrots
¼ c. diced cucumber
⅓ c. tempeh
½ tsp. soy sauce
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!