Chinese Tempeh Salad

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This amazing, simple, delicious, and nutritious meal comes from Katie Mae. I adapted her recipe very slightly to meet my portion requirements.

The dressing and herbs are what make this salad so bright and flavorful. Normally I don’t use orange juice, but a little bit squeezed from an orange in the context of a dressing is fine, similar to lime or lemon juice.

Note: The salad in the picture is of my maintenance portion, but this is equally delicious and filling with weight loss portions, which are listed below in the recipe, as always. 

Chinese Tempeh Salad

  • Servings: Makes 1 Serving
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Each Serving Contains:

  • 1 Veggie Serving (adjust quantity to your individual food plan)
  • 1 Protein Serving
  • 1 Fat Serving

Ingredients

Veggie Serving

  • Napa cabbage (or any kind of cabbage) thinly sliced
  • Grated carrots
  • Red bell pepper, thinly sliced
  • Cucumbers, sliced
  • Mung bean sprouts

Protein Serving

  • 2 oz tempeh, thinly sliced or cubed (1/2 of a protein serving)
  • 1 serving of Orange-Ginger Vinaigrette (see below) (tahini contributes 1/2 of a protein serving)

Orange Ginger Vinaigrette: 

  • 1/2 medium orange, squeezed (or 2-3 tablespoons juice from an orange)
  • 2 teaspoons grated or crushed fresh ginger
  • 1 tablespoon rice vinegar
  • 1 oz tahini or peanut butter (1/2 protein)
  • 1 teaspoon soy sauce or tamari

Fat Serving

  • 0.5 oz peanuts or cashews, as a garnish

Condiments & Spices

  • Sliced green onions
  • Cilantro

Maintenance Modifications

  • Grain Additions: Add quinoa, rice, or more tempeh (I use tempeh as a grain sometimes if it is multi-grain tempeh)
  • Protein Additions: Add peanuts, more tempeh, or more tahini or peanut butter to dressing.
  • Fat Additions: Add peanuts, or more tahini, or peanut butter to the dressing.

Directions

  1. Chop and weigh salad veggies.
  2. Make the dressing by stirring ingredients together with a fork in small bowl or jar.
  3. Cube tempeh and steam it, plain, for 5 minutes or so in a steamer basket, covered, with a small amount of water at the bottom of the pot.
  4. Assemble the salad, add nuts, chopped green onions, and cilantro.

 

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9 Comments

  1. Katie this looks just delicious and I can’t wait to try it! I really appreciate your posts –you are so talented! Thank you for sharing your gift!!! It really helps to have recipes that are truly BLE-friendly and so yummy!

     
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  3. This was pretty yummy. I didn’t have fresh ginger so used dried. Next time I’ll use fresh. I was pretty scheptical about the steamed tempeh but salad dressing added a lot of flavor to the tempeh and I was pleasantly surprised. The dressing was pretty thin and a lot ended up in the bottom of the bowl making me wonder how much peanut butter I actually got on my salad which was part of the protein serving, I’ll try using less orange juice next time. This was a keeper!

     
  4. SO delicious. My husband (non-tofu/tempeh eater) loved it TOO! One of my new favorites and I keep saying that about your wonderful recipes, Katie! Many thanks for sharing your incredibly delicious, nutritious, bright-line-friendly creations.

     
  5. I am so grateful for all your wonderful recipes Katie. Thank you so much for doing this for us fellow BL eaters!! I haven’t tried this on yet but have printed it out and will be getting the ingredients on my next shopping trip. Never have had tempeh before. Any tips on buying it?

     
  6. Just curious – isn’t fruit juice non-BLE? I don’t see where you’ve counted the orange juice. But this recipe looks fabulous and I definitely want to eat it!

     

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