Dining In - Peanut Pasta Salad with Fried Tempeh Bits

Peanut Pasta Salad with Fried Tempeh Bits - Skinny Bitch Ultimate Everyday Cookbook

I wasn't quite sure how to categorize this dish - was it pasta salad, like you'd serve at a cookout, or a pasta dinner you'd serve warm? Either way it could work. I had it for dinner right after preparing it, so it was still warm. This recipe involved a cooking technique I'd never tried before, blanching! Nicely described in the cookbook, it involves boiling water, tossing in your fresh veggies, giving them about 30 seconds to "cook" and then quickly rinsing them with cold water. The end result was a seasoned pasta and vegetable medley with added protein from crumbled tempeh. I'm a fan of peanut butter and sesame flavoring so this worked for me. You can find this recipe and others in Skinny Bitch Ultimate Everyday Cookbook.

I would apply one change for next time, and that's steaming the tempeh. For those you have cooked tempeh before you know if you leave this step out it can have a bitter taste, so I was surprised the chef didn't note this. 

3 tablespoons sesame oil, plus 1 for later use

8 oz. block of tempeh (available at Trader Joe's)

1 large carrot, julienned (or 1/2 cup shredded carrots)

3 cups broccoli florets, chopped slightly

1 red pepper, julienned

8 oz. brown rice fusilier pasta

3 tablespoons creamy peanut butter

1/4 cup water

2 tablespoons soy sauce

1 tablespoon agave syrup

1 tablespoon apple cider vinegar

2 teaspoons fresh ginger, minced

Sesame seeds, for garnishing

This first step was not included in the original recipe - Break up tempeh into large chunks. Fill a pot with just enough water to reach the level of a steaming basket. Steam tempeh for about 20 min.

Heat 3 tablespoons of sesame oil in a large skillet, add crumbled tempeh and sauté for about 10 minutes, until browned. Boil water in a large pot. Gently add carrots. Let cook for 30 seconds, remove carrots. Rinse under cold water. Repeat this blanching process with the broccoli and red pepper. 

Cook pasta according to package. Drain pasta, rinse, and set aside. 

In a small bowl combine peanut butter, 1 tablespoon sesame oil, water, soy sauce, agave, vinegar, and ginger. 

In a large serving bowl toss the tempeh, pasta, veggies, and sauce together until mixed well. Garnish with sesame seeds.