One of my favorite meals growing up was Chinese Chicken Salad and Vegetable Dumplings from our local Chin Chin restaurant. Whenever my dad and I had a date, that was hands down my #1 pick every time. Therefore, in an attempt to recreate this delicious treat without the Chicken and more nutrition, I have created this awesome Chinese Tempeh Salad. Perfect to propel you into your “get ready for summer” diet, this recipe is simple, delicious and can easily be packed up for a picnic or work lunch.
THK Vegan Chinese Tempeh Salad
5 oz. or 142 g. Arugula, organic and washed
2 tbs Scallions, finely chopped
1 Mandarin Orange, sliced into thin bits and deseeded
3-4 oz Tempeh, Organic, sliced into thin pieces
1/2 medium Eggplant, sliced into thin cubes
4 tbs Sliced Almonds
1 large Carrot, finely sliced with a mandolin
1/2 Napa Cabbage, sliced thin
2-3 tbs Olive Oil
1 tbs Brown Rice Vinegar
1 tbs Pureed Ginger
1 tbs Miso, organic
Unheated sea salt, to taste
4 tbs Brown Rice Vinegar
3 tbs Sesame Oil
1 tsp Ginger
1 tbs Sesame Seeds
Heat 2-3 tbs of olive oil in a skillet. Add Tempeh and Eggplant.
Cook Tempeh and Eggplant on medium to low heat. Add 1 tbs Miso, 1 tbs Ginger and 1 tbs Brown Rice Vinegar. Sauté until soft – about 15 minutes. Make sure that it does not burn by mixing frequently.
Place Arugula, Oranges, Carrots, Tempeh, Eggplant and Cabbage into a large bowl.
Dressing: Place ingredients in a high speed blender or food processor. Blend until creamy.
Mix Salad Dressing into Mixing bowl with Salad Ingredients. Modify the amount to your tastes.
Plate the Salad and top with Almonds, Scallions, Sesame Seeds and Salt.