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Asian Tempeh Salad With Sesame Lime Dressing

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $2.03

$2.03 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 vegetarian,vegan,dairy-free,dairy free,lacto ovo vegetarian,vegan side dish,lunch,main course,salad,main dish,dinner Indian,Asian
spoonacular Score:61%

Spoonacular Score: 61%

 

Asian Tempeh Salad With Sesame Lime Dressing takes approximately approximately 45 minutes from beginning to end. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 1102 calories, 17g of protein, and 38g of fat per serving. This recipe serves 2. For $2.03 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. This recipe is liked by 1 foodies and cooks. If you have bragg's liquid aminos, leaf lettuce, sesame oil, and a few other ingredients on hand, you can make it. It works well as an Asian main course. With a spoonacular score of 60%, this dish is solid. If you like this recipe, you might also like recipes such as Salad Of Asian Greens with Szechuan, Sesame Oil & Lime Dressing, Grilled Tempeh Salad with Sesame-Ginger Dressing, and Asian Salad with Sesame Dressing.

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is NV Mindbender Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 12 dollars.

NV Mindbender Chardonnay

Lightly Oaked, the Mindbender Chardonnay is a sophisticated style of Chardonnay, that is full of the best elements of this classic grape varietal. The aromatics are complex and welcoming with floral and citrus tones mixed with hints of honeysuckle and butterscotch. The good percentage of oak aging brings a lovely vanilla note. The Mindbender Chardonnay is here to make you see Chardonnay in a new and innovative way. The Mindbender Chardonnay is a sophisticated style of Chardonnay, that is full of the best elements of this classic grape varietal. Visually it is golden straw in color. The aromatics are complex and welcoming with floral and citrus tones mixed with hints of honeysuckle and butterscotch. The well-rounded flavors carry the butterscotch throughout lending a smooth, creamy aspect while the citrus flavors bring freshness and brightness to the body. The good percentage of oak aging brings a lovely vanilla note. The finish is rounded out with a depth of ripe fruit flavors such as apricots, melons and peaches with a spritz of lime.

» Get this wine on Amazon.com

Ingredients

Servings:
2 Tbsps
2 Tbsps bragg's liquid aminos
bragg's liquid aminos
3 Tbsps
3 Tbsps arrowroot powder
arrowroot powder
3 Tbsps
3 Tbsps olive oil
olive oil
0.25 cups
0.25 cups water
water
2 cups
2 cups gluten free rice
gluten free rice
1
1  lemon (juice)
lemon (juice)
0.25 cups
0.25 cups diced yellow onion
diced yellow onion
0.25 cups
0.25 cups diced carrot
diced carrot
0.25 cups
0.25 cups diced celery
diced celery
0.25 cups
0.25 cups diced yellow squash
diced yellow squash
some
some black sea-salt
black sea-salt
1 bunch
1 bunch red leaf lettuce
red leaf lettuce
1 leaf
1 leaf flat-leaf parsley
flat-leaf parsley
some
some toasted sesame dressing
toasted sesame dressing
3 Tbsps
3 Tbsps lime juice
lime juice
3 Tbsps
3 Tbsps apple cider vinegar
apple cider vinegar
1 Tbsp
1 Tbsp bragg's liquid aminos
bragg's liquid aminos
1 tsp
1 tsp agave
agave
2 Tbsps
2 Tbsps olive oil
olive oil
0.5 tsps
0.5 tsps sesame oil
sesame oil
2 Tbsps
2 Tbsps sweetner
sweetner
some
some combine and shake
combine and shake
2 Tbsps bragg's liquid aminos
2 Tbsps
bragg's liquid aminos
3 Tbsps arrowroot powder
3 Tbsps
arrowroot powder
3 Tbsps olive oil
3 Tbsps
olive oil
0.25 cups water
0.25 cups
water
2 cups gluten free rice
2 cups
gluten free rice
1  lemon (juice)
1
lemon (juice)
0.25 cups diced yellow onion
0.25 cups
diced yellow onion
0.25 cups diced carrot
0.25 cups
diced carrot
0.25 cups diced celery
0.25 cups
diced celery
0.25 cups diced yellow squash
0.25 cups
diced yellow squash
some black sea-salt
some
black sea-salt
1 bunch red leaf lettuce
1 bunch
red leaf lettuce
1 leaf flat-leaf parsley
1 leaf
flat-leaf parsley
some toasted sesame dressing
some
toasted sesame dressing
3 Tbsps lime juice
3 Tbsps
lime juice
3 Tbsps apple cider vinegar
3 Tbsps
apple cider vinegar
1 Tbsp bragg's liquid aminos
1 Tbsp
bragg's liquid aminos
1 tsp agave
1 tsp
agave
2 Tbsps olive oil
2 Tbsps
olive oil
0.5 tsps sesame oil
0.5 tsps
sesame oil
2 Tbsps sweetner
2 Tbsps
sweetner
some combine and shake
some
combine and shake

Equipment

frying pan
frying pan
colander
colander
frying pan
frying pan
colander
colander


Instructions

Cut tempeh into cubes, then marinate in a mixture of shoyu and agave for 15 minutes. Squeeze out excess liquid, reserving it, and roll the nuggets in the arrowroot powder. Keep rolling nuggets until all the arrowroot powder has been incorporated by the Tempeh. Heat 2 tablespoons of oil in a frying pan and fry the tempeh over medium heat until light golden brown. Watch very carefully not to over brown, turning each square of tempeh over, and then over again until done. Spoon out any left over oil and discard. Add 1/4 cup water plus the left over shoyu and agave liquid from Step 1, and cook until absorbed, stirring occasionally. Set aside. Bring the pasta water to a boil. Boil the pasta for 8 minutes (look at box directions). Drain in a colander and rinse under cold water. Sprinkle pasta with 1 tsp. olive oil and juice of 1 lemon. Mix carefully not to break pasta noodles. Sprinkle lightly with salt and set aside. Heat the remaining 1 tablespoon of oil in a frying pan over medium heat and saute the onions for 2 minutes. Then add the carrot, celery and yellow squash. Saute for a few minutes. Lightly sprinkle with salt and pepper. Mix tempeh with your carrot, celery and yellow squash mixture. TO SERVE: Arrange 2 plates with 1/2 of the red lettuce. On top of each bed of lettuce put 1/2 of the pasta. On top of the pasta spoon over the Tempeh/Vegetable mixture. Garnish with chopped parsley. Serve with Sesame Lime Dressing on the side.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.03
Ingredient
2 tablespoons bragg's liquid aminos
3 tablespoons arrowroot powder
3 tablespoons olive oil
2 cups gluten free rice
1 lemon (juice)
¼ cups diced yellow onion
¼ cups diced carrot
¼ cups diced celery
¼ cups diced yellow squash
1 leave flat-leaf parsley
3 tablespoons lime juice
3 tablespoons apple cider vinegar
1 tablespoon bragg's liquid aminos
1 teaspoon agave
2 tablespoons olive oil
½ teaspoons sesame oil
Price
$0.33
$0.26
$0.50
$1.19
$0.20
$0.09
$0.06
$0.09
$0.12
$0.04
$0.38
$0.17
$0.17
$0.07
$0.33
$0.05
$4.05

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • Arrowroot flour (or arrowroot starch) is a powder made from the roots of the arrowroot plant. It can be used in place of flour or cornstarch to thicken sauces, pie fillings, etc., and it is also popular in gluten-free baking.

  • The average fresh lime contains 2 tablespoons of lime juice (just in case you are substituting bottled lime juice).

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

Disclaimer

Nutritional Information

Quickview
1101 Calories
16g Protein
37g Total Fat
170g Carbs
22% Health Score
Limit These
Calories
1101
55%

Fat
37g
58%

  Saturated Fat
5g
34%

Carbohydrates
170g
57%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
1578mg
69%

Get Enough Of These
Protein
16g
34%

Manganese
2mg
111%

Vitamin A
2850IU
57%

Selenium
28µg
40%

Vitamin E
5mg
37%

Vitamin K
37µg
35%

Phosphorus
239mg
24%

Copper
0.46mg
23%

Vitamin C
18mg
22%

Vitamin B5
2mg
21%

Vitamin B6
0.41mg
20%

Fiber
4g
17%

Vitamin B3
3mg
17%

Magnesium
58mg
15%

Zinc
2mg
15%

Potassium
427mg
12%

Vitamin B1
0.17mg
11%

Iron
2mg
11%

Folate
37µg
9%

Vitamin B2
0.14mg
8%

Calcium
81mg
8%

covered percent of daily need

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