Tempeh and Shredded Vegetable Salad

• 1/4 cup soy sauce
• 2 cloves garlic, minced
• 2 slices fresh ginger
• 12 lb. tempeh, cut into 1-inch squares
• 1 Tbs. vegetable oil
• 1 medium carrot, grated
• 1 medium cucumber, cut into thin strips
• 1 medium red bell pepper, cut into thin strips
• 1 romaine lettuce heart, cut into thin strips (about 4 cups)
• 13 cup chopped cilantro
• 1 Tbs. sesame seeds
• 1/4 cup plain nonfat yogurt
• 2 Tbs. rice wine vinegar
• 2 Tbs. dark sesame oil
• 1 Tbs. fresh lime juice
• 1 Tbs. soy sauce
• 1/2 tsp. sugar
• 12 tsp. chile paste
• 1 small clove garlic, minced

1. In small skillet, combine soy sauce, 14 cup water, garlic and ginger.
2. Add tempeh to skillet in single layer.
3. Bring liquid to a boil, reduce heat, cover and simmer until liquid is absorbed, about 8 minutes.
4. Transfer tempeh to plate; rinse and dry pan.
5. In same skillet, heat vegetable oil over medium-high heat.
6. Add tempeh back to pan and cook until browned, about 2 minutes per side.
7. Remove pan from heat.
8. In large bowl, combine, carrot, cucumber, bell pepper, lettuce, cilantro and sesame seeds.
9. Slice tempeh into 14-inch-thick squares, then add to salad.
10. Toss to mix.
11. Make dressing: In small bowl, combine all ingredients.
12. Pour dressing over salad and toss to coat.
13. Serve right away.

soy sauce, garlic, ginger, vegetable oil, carrot, cucumber, red bell pepper, romaine lettuce heart, cilantro, sesame seeds, nonfat yogurt, rice wine vinegar, sesame oil, lime juice, soy sauce, sugar, chile paste, clove garlic

Taken from www.vegetariantimes.com/recipe/tempeh-and-shredded-vegetable-salad-2/ (may not work)