Thai Salad with Tempeh

Serves 2

1/3 cup water
4 ounces tempeh*, sliced
8 ounces Romaine lettuce (4½ to 5 cups chopped)
2 stalks of celery chopped
1 cup white bottom mushroom, sliced
3 scallions, chopped
½ red sweet bell pepper, thinly sliced
½ avocado sliced
½ cup cilantro, chopped

Boil water in a skillet or wok, add tempeh, and cook both sides for a few minutes each. Put tempeh aside to cool. Combine all the vegetables in a bowl, toss, divide salad in seving dishes, arrange tempeh on top, and serve with Thai Peanut Dressing below.


Thai Peanut Dressing Serves 6

¾ cup water
¼ cup coconut milk
2 tablespoon low sodium soy sauce
1 inch fresh ginger root, finely chopped or grated
2 cloves of garlic, crushed
1 tablespoon peanut butter

Place all the ingredient in a blender and blend until smooth and creamy. Pour over the salad before eating.



Tempeh is a fermented soyfood originated from Indonesia. It is a good source of dietary fiber. Since it is fermented and also the hulls of soybeans are removed, it is easier to digest than the cooked ordinary whole soybeans.


Nutrition for salad (per serving)
Calories 161
Fat 7g
Carbohydrates 17.5g
Dietary fiber 9.4g
Protein 9.25g
Nutrition for dressing (per serving)
Calories 58
Fat 5g
Saturated fat 3g
Carbohydrates 1.6g
Dietary fiber 0.4g
Protein 2g