Introduction

Lovely, very flavorful Asian salad, can be served warm or cold.

Lovely, very flavorful Asian salad, can be served warm or cold.

Minutes to Prepare: 30 Minutes to Cook: 15 Number of Servings: 12

Ingredients

2, 8oz packages five grain tempeh (I use White Wave)

3/4 cup tamari

1/8 cup light brown sugar

1/4 cup minced ginger root

1/8 cup rice vinegar

1/4 cup crunchy peanut butter

1/2 tsp crushed red pepper

1 pound fusilli pasta (I actually use about 10 ounces and double the carrots)

4 large carrots peeled and sliced (See above. Consider at least doubling the amount of carrot)

1/2 cup sesame seeds

3/4 cup canola oil

1 bunch green onion, sliced thin

Directions

Slice tempeh into large matchsticks (I made the width about the size of a thumb)

Combine tamari, brown sugar , ginger root, rice vinegar, peanut butter and crushed pepper in a mixing bowl. Add tempeh and marinate a few minutes.



Cook pasta in boiling water, according to directions on package, add the carrots during the last 5 minutes of cooking (I didn't cook them that long). Drain and place in a large serving bowl.



Place sesame seeds In a sautÃ© pan and toast over low heat, stirring constantly to a light golden color, then add the canola oil and increase the heat to medium-high. When oil is very hot lift tempeh from marinade with a slotted spoon and fry, turning periodically with spatula, until brown & crispy. Add remaining marinade and remove from heat.



Combine tempeh/marinade with pasta , carrots & green onion in serving bowl

toss & serve. Serve warm or chilled. Yields 4 quarts.

HAPPY EATING!!!



Number of Servings: 12



Recipe submitted by SparkPeople user MAMEDARLING.



