Satay Tempeh Salad


A refreshing summer dish, with a Thai sate sauce flavor. I have found that some brands of curry paste contain shrimp paste or other animal products, so check the label. Maesri brand Red Curry Paste (in the plastic tub) is vegetarian and very tasty.

Satay Sauce:

1 Tb. vegetable oil

1/2 tsp. red curry paste

1/4 cup creamy peanut butter

1/4 cup coconut milk

1/4 to 1/2 cup water

1 tsp. light soy sauce

1/2 tsp. lemon juice

1/2 tsp. sugar

1/2 pack tempeh, sliced

1 tomato, sliced

1  small cucumber, sliced

2 cups mixed greens

SATE SAUCE: Heat oil in small saucepan over moderate heat. Add curry paste and stir until fragrant. Add peanut butter, coconut milk, water, light soy sauce, lemon juice and sugar. Reduce heat to low. Stirring constantly with a whisk, cook for 3 minutes. When the mixture begins to bubble, remove from heat and continue to stir. Adjust thickness of sauce by adding water. Cool.

COOKING TEMPEH: Heat 2 to 3 Tb. oil in a nonstick fry pan. Fry tempeh until golden brown on both sides. Drain.

ARRANGE: Place tomatoes and cucumbers around outside of plate. Add mixed greens in the center. Lay slices of tempeh over the greens. Spoon some of the sate sauce on top of the salad. Serve.