Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

tempeh & soba salad




Source of Recipe


Miavita


List of Ingredients




1/4 cup (2 fl oz/60ml) rice vinegar
1/4 cup (2 fl oz/60ml) reduced-sodium tamari soy sauce
1 tablespoon sugar
2 teaspoons dark sesame oil
2 teaspoons grated fresh ginger
1/4 teaspoon ground red pepper
8 oz (240g) soba (Japanese buckwheat noodles)
2 teaspoons canola oil
1 8-oz (240g) package tempeh, cut into 2- x 1/2-inch strips
1/2 European cucumber, very thinly sliced lengthwise
2 cups thinly sliced Savoy or napa cabbage
2 to 3 green onions (white and light green parts only), julienned
Optional garnishes: Chopped peanuts, thin slivers of red bell pepper, fresh cilantro leaves


Recipe



1 Combine vinegar, soy sauce, sugar, dark sesame oil, ginger and ground red pepper in a jar. Cover and shake to blend. Set aside.
2 Bring a large pot of water to a rolling boil, add soba and cook until just tender. Rinse noodles under cold running water. Set aside to drain.
3 Heat canola oil in a large nonstick skillet over medium-high heat. Add tempeh strips and sauté until golden brown. Transfer to a large bowl, add cucumber, cabbage, cooked soba and green onions, and toss gently.
4 Pour the rice vinegar mixture into skillet, bring to a boil and pour over the salad mixture. Toss and spoon onto serving plates. If desired, top with optional garnishes.