Asian-Style Green Papaya Salad

• 8 oz. tempeh, cubed
• 6 oz. Asian-style baked tofu, cubed
• 2 Tbs. vegetable oil
• 3 Tbs. tamari soy sauce
• 4 cups firmly packed shredded green papaya
• 2 medium-sized tomatoes, diced
• 1 cup loosely packed fresh mint leaves, for garnish
• 3 Tbs. sesame seeds, for garnish
• Juice of 1 lime
• 3 Tbs. tamari soy sauce
• 2 Tbs. granulated sugar, or to taste
• 1 tsp. minced garlic
• 1 Tbs. vegetable oil

1. Heat oil in wok or large skillet over medium-high heat.
2. Stir-fry tempeh in two batches for 2 to 3 minutes, or until crispy and golden.
3. Drain on paper towels and place in small bowl with 3 tablespoons soy sauce to marinate.
4. Refrigerate to cool.
5. Fill serving bowl with shredded green papaya and toss with diced tomatoes.
6. To make dressing, stir together lime juice, tamari soy sauce, sugar, garlic and oil to taste.
7. Stir until sugar dissolves.
8. Toss papaya and tomatoes with dressing.
9. Just before serving, toss tempeh and tofu with shredded papaya.
10. Garnish with mint leaves and sesame seeds and serve.

asianstyle baked tofu, vegetable oil, soy sauce, tomatoes, mint, sesame seeds, lime, soy sauce, sugar, garlic, vegetable oil

Taken from www.vegetariantimes.com/recipe/asian-style-green-papaya-salad/ (may not work)