Indonesian-Style Vegetable Salad with Tempeh

Name: Indonesian-Style Vegetable Salad with Tempeh
Cuisine: Indonesian
Ingredients: Jasmine rice, 1 cup (7 oz/200 g); Ground turmeric, ½ teaspoon; Sea salt; Hot water, ¼ cup (2 fl oz/60 ml); Roasted salted cashews, ½ cup (2½ oz/70 g); Lime juice, ¼ cup (2 fl oz/60 ml); Soy sauce, 1 tablespoon; Vegan Thai red curry paste, 1 tablespoon; Brown sugar, 1 tablespoon; Broccoli florets, 2 cups (4 oz/115 g); Green beans, 6 oz (170 g), cut into 2-inch (5-cm) pieces; English cucumber, 1, peeled, halved lengthwise, and cut crosswise into ¼-inch (6-mm) slices; Fresh pineapple, 6 oz (170 g), cut into chunks; Red bell pepper, ½, seeded and thinly sliced; Canola oil, 1½ tablespoons; Marinated tempeh strips (such as Tofurky coconut curry flavor), ½ lb (225 g); Marinated tempeh strips (such as Tofurky coconut curry flavor), ½ lb (225 g)

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

#Eat Meat Less: Good for Animals, the Earth & All

By Jane Goodall

Published 2021

About

This crisp and crunchy salad with a curry-cashew dip gets a protein boost from the fermented soybeans in tempeh. The dense, chewy cake is a food originating in Indonesia, where it has long been a central part of many recipes. Feel free to play with the vegetables and fruits according to the season and your whim.

Ingredients

Jasmine rice, 1 cup (7 oz/200 g)
Ground turmeric,

Asia
Indonesia
Main course
Vegan

Method

In a small saucepan, combine the rice, turmeric, ½ teaspoon salt, and 2 cups (16 fl oz/475 ml) water. Bring to a boil, reduce the heat to low, cover, and simmer until tender, 12-15 minutes.
In a food processor, combine the hot water, cashews, lime juice, soy sauce, curry paste, and brown sugar and process until smooth. Pour the mixture into a small serving bowl