Asian Pasta Salad With Fried Tempeh Bits |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 68 |
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This pasta salad has a unique Asian flare that will shake up your usual lunch at the office. It can be served cold or warm and lasts 2-3 days in the fridge. The whole family will love it. If peanut allergies are a problem, simply switch to almond butter! Read more ! I obtained this recipe from a yoga newsletter. Ingredients:
peanut pasta salad with fried tempeh bits |
8 oz block of organic tempeh, crumbled |
2 tablespoons sesame oil for frying |
1 8 oz. package of pasta spirals |
3 cups organic broccoli florets, cut into bite-size pieces |
1 large organic carrot, julienne |
1 organic red pepper, cut into thin strips |
peanut sauce |
3 tablespoons creamy organic peanut butter |
filtered water for large pot |
1-2 tablespoons shoyu, to taste |
1 tablespoon each sesame oil, agave nectar, apple cider vinegar |
nnbsp;2 tablespoons fresh ginger, minced |
Directions:
1. 1. Heat skillet and oil, then fry tempeh until slightly crispy (about 10 minutes) stirring occasionally.
2. 2. Bring water to a boil in large pot. Blanch the carrots and broccoli separately until they turn bright in color (about 30 seconds). Don�t overcook. Drain and set aside.
3. 3. Cooked pasta according to directions on the package in the blanching water, drain, rinse in cold water and set aside.
4. 4. Wisk together all the sauce ingredients. Toss veggies, pasta, and sauce together
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