Recipe

Asian Pasta Salad With Fried Tempeh Bits Recipe

	Shecooks4u / All my dishes 1 year, 4 months ago This pasta salad has a unique Asian flare that will shake up your usual lunch at the office. It can be served cold or warm and lasts 2-3 days in the fridge. The whole family will love it. If peanut allergies are a problem, simply switch to almond but... More Prep:10m Cook:15m Servings:68	Shecooks4u
	asian salad pasta healthly light

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Ingredients

Peanut Pasta Salad with Fried Tempeh Bits

8 oz block of organic tempeh, crumbled

2 tablespoons sesame oil for frying

1 8 oz. package of pasta spirals

3 cups organic broccoli florets, cut into bite-size pieces

1 large organic carrot, julienne

1 organic red pepper, cut into thin strips

Peanut Sauce

3 tablespoons creamy organic peanut butter

Filtered water for large pot

1-2 tablespoons shoyu, to taste

1 Tablespoon each sesame oil, agave nectar, apple cider vinegar

nnbsp;2 Tablespoons fresh ginger, minced

Directions

1. Heat skillet and oil, then fry tempeh until slightly crispy (about 10 minutes) stirring occasionally.

2. Bring water to a boil in large pot. Blanch the carrots and broccoli separately until they turn bright in color (about 30 seconds). Don�t overcook. Drain and set aside.

3. Cooked pasta according to directions on the package in the blanching water, drain, rinse in cold water and set aside.

4. Wisk together all the sauce ingredients. Toss veggies, pasta, and sauce together

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Comments

trigger 1 year, 4 months ago said:
Thank you for submitting this wonderful recipe I am a great fan of temphe and have posted several recipes with it, I like the meaty texture and the versatility it has to offer. Your Asian Pasta Salad With Fried Tempeh Bits Recipe is a perfect example of that.
High Five
Michael

jimrug1 1 year, 3 months ago said:
I love this dressing. I have never had Temphe but this recipe has inspired me to expand my horizons..... ;-)~ Good Job

PS>> Does Temphe have a flavor you can describe or is it bland like Tofu?

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Alterations

shecooks4u 1 year, 4 months ago said:
Tempeh is a fermented food made by the controlled fermentation of cooked soybeans with a Rhizopus mold (tempeh starter). The tempeh fermentation by the Rhizopus mold binds the soybeans into a compact white cake. Tempeh has been a favorite food and staple source of protein in Indonesia for several hundred years.
But tempeh is now rapidly becoming more popular all over the world as people look for ways to increase their intake of soybeans and isoflavones.
They discover tempeh's versatility and delicious taste. Especially vegetarians and vegans find the structure and protein content interesting. Tempeh has a firm texture and a nutty mushroom flavour. Tempeh can be used in different ways. Normally tempeh is sliced and fried until the surface is crisp and golden brown or tempeh can be used as ingredient in soups, spreads, salads and sandwiches.

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