This is our latest craze – TEMPEH, a highly nutritious fermented soya food that has been around for centuries. This website – http://www.tempeh.info – sums it all up, from D.I.Y. tempeh at home to different types of recipes to suit all taste buds using this delicious food.
This is how it typically looks like :
TO PREPARE TEMPEH SALAD, we use both fresh and grilled vegetables :
Ingredients (serve 4):
A pack of assorted greens
1 eggplant, slice into 1/2 cm thickness
1 sweet potatoes, slice into 1/2cm thickness
A small bunch of asparagus, about 250gm, cut into 2″ sections
18-20 sweet cherry tomatoes
1 pack of tempeh, cubed
2 hard-boiled eggs, shelled and sliced
lemon juice from 1/2 lemon or balsamic vinegar for dressing
1) Fry tempeh lightly in cooking oil until golden brown and crunchy. Drain excess oil on a paper towel . Set aside to cool.
3) Wash and soak assorted greens and cherry tomatoes in iced water for 5mins. Drain and set aside.
4) In a salad bowl, toss grilled vegetables, fresh greens, tomatoes, tempeh and sliced eggs together with lemon juice. Serve immediately.