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Gingered Tempeh Salad is for Dinner.

Gingered Tempeh Salad takes 30 minutes to prepare.

Gingered Tempeh Salad takes 15 minutes to cook.

Gingered Tempeh Salad makes 12 servings.

The ingredients for Gingered Tempeh Salad are:

2, 8oz packages five grain tempeh (I use White Wave)
3/4 cup tamari
1/8 cup light brown sugar
1/4 cup minced ginger root
1/8 cup rice vinegar
1/4 cup crunchy peanut butter
1/2 tsp crushed red pepper
1 pound fusilli pasta (I actually use about 10 ounces and double the carrots)
4 large carrots peeled and sliced (See above. Consider at least doubling the amount of carrot)
1/2 cup sesame seeds
3/4 cup canola oil
1 bunch green onion, sliced thin

Here is how you make Gingered Tempeh Salad:

Slice tempeh into large matchsticks (I made the width about the size of a thumb)Combine tamari, brown sugar , ginger root, rice vinegar, peanut butter and crushed pepper in a mixing bowl. Add tempeh and marinate a few minutes.Cook pasta in boiling water, according to directions on package, add the carrots during the last 5 minutes of cooking (I didn't cook them that long). Drain and place in a large serving bowl.Place sesame seeds In a sauté pan and toast over low heat, stirring constantly to a light golden color, then add the canola oil and increase the heat to medium-high. When oil is very hot lift tempeh from marinade with a slotted spoon and fry, turning periodically with spatula, until brown & crispy. Add remaining marinade and remove from heat.Combine tempeh/marinade with pasta , carrots & green onion in serving bowltoss & serve. Serve warm or chilled. Yields 4 quarts.HAPPY EATING!!! Number of Servings: 12Recipe submitted by SparkPeople user MAMEDARLING.

The nutritional information for Gingered Tempeh Salad is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 371.9

• Total Fat: 24.3 g
• Cholesterol: 0.0 mg
• Sodium: 1,085.8 mg
• Total Carbs: 30.3 g
• Dietary Fiber: 5.1 g
• Protein: 12.8 g

Gingered Tempeh Salad is Asian cuisine.

The dietary needs meet for Gingered Tempeh Salad is Vegan