recently, I discovered another meat substitute, Tempeh. Tempeh is a soybean product that was cultured and fermented resulting in a soybean "cake". I absolutely love the texture of tempeh especially fried tempeh. I was dipping little cubes of fried tempeh in soy sauce for my snack.
I bought some for our vegetarian cooking class and had some leftover. As I always try to use up leftovers before they go bad, I thought of this perfect summer salad that is light and vegan. Thai salads are evolved around the main five flavors: spicy, salty, sweet, sour and bitter. This dressing is just another common one we use for most salads except that I substitute soy sauce for fish sauce to make it completely vegetarian.
ingredients
1 block tempeh cut into 1 inch cubes, deep fried
a handful of chopped cilantro
1/2 yellow onion, sliced or green onion, chopped
1 pickling cucumber, quartered lengthwise and sliced
1-2 tomatoes chopped into chunks
dressing
3 Thai chillies, minced finely
3 tbsp soy sauce or you can put 2 tbsp soy sauce and 1/2 tbsp soy bean paste to add the "fishy" taste that will resemble fish sauce
4 tbsp lime juice
1 tbsp sugar
Make the dressing by combining all ingredients and season to taste. Combine all ingredients for the salad and tossed in spicy dressing.
This salad is so refreshing I can munch on it all day.
The dressing sounds great. I have to try this!
ReplyDeleteoh jam i miss you and your kitchen! i am sitting at my desk now wishing i was whisking up a dressing to pour over tempeh and veggies. hope all is well. tell leo i said "go web!". that is if he is still into that these days :)
ReplyDeletesee you soon!