Macrobiotic: Boiled Salad With Tempeh

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* Exported from MasterCook *

 

Boiled Salad With Tempeh

 

Recipe By : The Macrobiotic Way, by Michio Kushi, page 171

Serving Size : 1 Preparation Time :0:00

Categories : Salads, Main Dish Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 cup tempeh

cut into 1-inch cubes

2 slices fresh ginger

1/2 cup carrots

thinly sliced on a diagonal

2 cups broccoli flowerets

1 cup cabbage

cut into 1-inch chunks

dark sesame oil

tamari

water

 

Heat a small amount of dark sesame oil in a skillet. Place tempeh and

ginger in skillet and saute for 3-4 minutes over fairly high flame. Add

just enough water to cover the bottom of the skillet. Cover skillet and

reduce flame to low. Simmer for 25-30 minutes. Season with a little

tamari to give a mild salt taste and continue to cook for 5-10 more

minutes. Remove cover and cook off all remaining liquid. Place tempeh in

a serving bowl and set ginger aside for use in other dishes.

 

Place 1 inch of water in a pot and bring to a boil. Add carrots. Cover

and reduce flame to medium-low. Cook for 1-2 minutes. Use a slotted spoon

to remove carrots, leaving the cooking water in the pot. Drain carrots in

a colander before placing in serving bowl with tempeh. Cook broccoli in

the same boiling water for 2-3 minutes, until tender, bright green, and

slightly crisp. Remove broccoli, drain, and place in bowl with carrots and

tempeh. Cook cabbage in the boiling water for 2-3 minutes. Remove, drain,

and place in bowl with other ingredients. Mix and serve.

 

 

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