Thai Salad with Baked Tempeh
Ingredients
- Ingredients
- 400 grams Tempeh
- 2 Tbsps soy sauce
- 1 garlic clove
- 4 Tbsps soybean oil
- 4 carrots
- 1 Cucumber
- 2 handfuls Sprout
- 1 Red chili pepper
- 2 Tbsps Shelled peanut (skins removed)
- 1 Lime (juiced)
- ½ tsp brown sugar
- 1 Tbsp Sesame paste
- 1 Tbsp light soy sauce
- Thai basil (for garnish)
Preparation steps
Slice the tempeh into 0.5 cm (approximately 1/4 inch) thick slices and place in a shallow dish. Peel and mince the garlic. Whisk together the soy sauce, garlic and 2 tablespoons of soybean oil. Pour over the tempeh and refrigerate for about 2 hours.
Preheat the oven to 180°C.
Arrange the tempeh slices on a baking sheet lined with parchment paper and bake for 15 minutes, until golden brown. Remove from the oven and let cool.
For the salad, peel and dice the carrots. Peel the cucumber, cut in half lengthwise and slice thinly. Rinse the sprouts and drain well.
For the dressing, rinse the chile pepper, slice in half, remove the seeds and grind in a mortar with the peanuts. Alternatively, you can finely chop the chile and peanuts. Combine the chile and peanuts with the lime juice, sugar, sesame paste and remaining canola oil and soy sauce. Mix well and toss with the chopped vegetables.
Divide the salad into serving bowls, top with the baked tempeh and garnish with Thai basil.
