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Cao 25 oz
Tempeh is a fantastic way to get a shot of protein while enjoying the satisfying nuttiness of a carbohydrate. A 4-ounce serving provides 41.2 percent of the recommended daily value of protein. Tempeh, which is made from fermented soybeans, also features 22 percent of the RDA of magnesium, which benefits the cardiovascular system, and 24 percent RDA of riboflavin, a cofactor in the regeneration of one of the liver’s most important detoxification enzymes. Tempeh has been a staple in Indonesia for more than 2,000 years and was introduced by the Dutch when they colonized the land.
The nutty flavor of tempeh gets a cool lift with a dash of mint and a bunch of cilantro in these tempeh salad rolls from CatesWorldKitchen. When it’s time to clean up, give the counter a generous spray of Seventh Generation Free & Clear All Purpose Cleaner and wipe up with their 100% Recycled Natural Unbleached Paper Towels.
TEMPEH SALAD ROLLS
1 package tempeh
2 tbsp soy sauce
2 tbsp rice wine vinegar
1 chopped fresh Thai chili
2 cloves garlic, chopped
juice of 1 lime
1 tbsp vegetable oil
8-10 rice paper spring roll wrappers
1 small bunch green leaf or butter lettuce
1 cup fresh cilantro
1/2 cup fresh mint
2 carrots, julienned
1/2 cucumber, peeled and seeded, julienned
Sweet chili sauce or hoisin sauce with chopped peanuts, for dipping
To make the tempeh, combine the soy sauce, rice vinegar, lime juice, chili, and garlic in a medium saucepan. Cut the tempeh into thin strips and add to the soy sauce mixture. Add enough water to just cover, and bring to a boil. Cook for about 12 mintues, or until all the liquid has been absorbed, watching carefully so you don’t scorch the bottom of the pan.
Heat the oil in a wide skillet and add the tempeh in a single layer. Cook, flipping once, until golden on both sides. Remove from heat.
To assemble: Have all filling ingredients ready, and fill a shallow pan with warm water.
Submerge the rice paper in warm water until pliable, about 30 seconds. Shake off excess water, then place on a clean cutting board. Pile a little lettuce, cilantro, mint, carrots, cucumber, and tempeh in the center, fold in the sides, and roll up burrito-style. Slice in half and transfer to a plate.
Repeat with remaining wrappers and filling, and serve with dipping sauce.