Tempeh and Tofu Cooked Salad

Name: Tempeh and Tofu Cooked Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: For 4–6 people
Ingredients: 112 g/4 oz/1 cup beansprouts; 340 g/12 oz/3 cups tofu; 3 shallots, finely sliced; 2 green chillies, de-seeded and finely sliced; 1 clove garlic, crushed; 1 tsp very finely chopped ginger root; 1 tbsp light soy sauce; 2 tbsp mild vinegar; 1 tsp sugar; ½ tsp mustard; Salt to taste; 6 tbsp water; 112 g/4 oz/½ cup sunflower oil for frying; 390 g/14 oz/3½ cups tempeh

Preparation info

For
4–6
people

Difficulty
Easy
Ready in
25 min

Appears in

The Rice Book

By Sri Owen

Published 1993

About

This is another vegetarian or vegan dish that will make a substantial and satisfying main course if served with rice. It is particularly good if you serve it hot with Wild and White Rice Pilaf or cold with compressed rice.

Ingredients

390 g/14 oz/3½ cups tempeh
340

Main course
Spicy

Method

Cut the tofu and tempeh into thin pieces, about 2.5 cm/1 inch square. Wash the bean sprouts and drain them in a colander.

In a non-stick frying pan, fry the tempeh in several batches until it is be