Thai Salad with Baked Tempeh

Ingredients

• 400 g tempeh
• 2 tbsp Soy sauce
• 1 Garlic clove
• 4 tbsp soybean oil
• 4 Carrots
• 1 cucumber
• 2 handfuls sprouts
• 1 red chili pepper
• 2 tbsp shelled peanuts
• 1 Lime (juice)
• 0.5 tsp brown sugar
• 1 tbsp sesame paste
• 1 tbsp light soy sauce
• Thai basil (for garnish)

Instructions

1. 1.

   Slice tempeh into about 0.5 cm thick pieces. Mix soy sauce with peeled and pressed garlic and 2 tbsp soybean oil, then coat the tempeh slices. Cover and refrigerate for about 2 hours.

2. 2.

   Preheat oven to 180°C (350°F) fan‑forced or conventional heat.

3. 3.

   Arrange the slices on a baking tray lined with parchment paper and bake in the oven for about 15 minutes until golden brown. Remove and let cool on the tray.

4. 4.

   For the salad, peel and dice the carrots. Wash, peel, trim, and halve the cucumber; remove seeds and cut halves into small cubes. Rinse the sprouts and drain well.

5. 5.

   To make the dressing, wash, halve, and deseed the chili pepper, then crush it with peanuts in a mortar. Stir in lime juice, brown sugar, sesame paste, remaining oil, and season with soy sauce. Toss the vegetables and sprouts in the dressing and serve in bowls.

6. 6.

   Garnish with Thai basil before serving.