In order to bring you the best organic produce, some ingredients may differ from those depicted.
Sesame tempeh and Chinese tiger salad with pear and cucumber
Carb-Conscious, Gluten-Free, Mediterranean, Vegan, Dairy-Free, Diabetes-Friendly, Lean & Clean
2 Servings, 480 Calories/Serving
For a rip-roaring salad, we serve sesame tempeh with an untamed combo of cucumber, scallions, jalapeño, and bright cilantro. It’s no wonder this dish translates to “tiger vegetable.”
In your bag
- ½ pound organic flax tempeh
- 1 organic cucumber
- 1 organic d’Anjou or other pear
- 1 organic celery rib
- Sunbasket sweet and sour blend (rice vinegar - gluten-free tamari - orange juice - brown sugar - ketchup - garlic)
- 3 organic scallions
- 2 tablespoons toasted sesame seeds
- 4 or 5 sprigs organic fresh cilantro
- 1 organic jalapeño or other fresh chile (optional)
- 1 tablespoon toasted sesame oil
Calories 480, Total Fat 27g (42% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 420mg (18% DV), Total Carb. 38g (13% DV), Fiber 15g (60% DV), Total Sugars 16g (Incl. 3g Added Sugars, 6% DV), Protein 24g
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Start the tempeh
- Cut the tempeh into ½-inch cubes.
In a large frying pan, combine the tempeh and 1 cup [2 cups] water and bring to a boil. Cover and cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh, transfer to a plate, and pat dry with a paper towel. Season with salt and pepper. Wipe the pan dry. While the tempeh is cooking, start preparing the salad ingredients.
Start prepping the salad ingredients
- Peel the cucumber, if desired; cut the cucumber crosswise into ¼-inch-thick slices.
- Core and cut the pear into ¼-inch-thick slices.
- Cut the celery on the diagonal into ¼-inch-thick slices.
- Measure 1 tablespoon [2 TBL] sweet and sour blend for the salad. Set aside the remaining blend for the tempeh.
In a large bowl, combine the cucumber, pear, celery, and 1 tablespoon [2 TBL] sweet and sour blend.
Finish the tempeh
- Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.
In the same pan used to soften the tempeh, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the tempeh and cook, stirring frequently, until browned and crisp around the edges, 5 to 7 minutes.
Reduce the heat to low and stir in the white parts of the scallions, remaining sweet and sour blend, and 2 to 4 tablespoons water. Cook until the sauce is thickened and coats the tempeh, 1 to 2 minutes. Stir in the sesame seeds, remove from the heat, and season to taste with salt and pepper. While the tempeh is cooking, finish the salad.
Finish the tiger salad
- Strip the cilantro leaves from the stems and finely chop the stems. Keep the leaves whole and set aside for garnish.
- If using, remove the stem, ribs, and seeds from the jalapeño; finely chop the jalapeño. Wash your hands after handling.
To the bowl with the other salad ingredients, add the sesame oil, cilantro stems, and as much jalapeño as you like and toss to combine. Season to taste with salt and pepper.
Transfer the tiger salad and sesame tempeh to individual plates. Garnish with the cilantro leaves and green parts of the scallions and serve.
- Measure the water for the tempeh.
- Measure the sweet and sour blend.
- Separate the light and dark green parts of the scallions.
- Measure the water for the sauce.
- Garnish with the cilantro and scallions.