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

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.