Tempeh Spring Roll With Sesame Peanut Sauce Food

FRESH SPRING ROLLS WITH PEANUT SAUCE

Steps:

• To make the spring rolls: Bring a pot of water to boil and cook the noodles just until al dente, according to package directions. Drain, rinse them under cool water, and return them to the pot. Off the heat, toss the noodles with the sesame oil and salt, and set aside.
• Fill a shallow pan (a pie pan or 9″ round cake pan works great) with an inch of water. Fold a lint-free tea towel in half and place it next to the dish. Make sure your prepared fillings are within reach. Combine the green onion, cilantro and mint in a small bowl, and stir.
• Place one rice paper in the water and let it rest for about 20 seconds, give or take. You'll learn to go by feel here-wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel.
• Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of butter lettuce, followed by a small handful of rice noodles, some cabbage, and a few strips of carrot, cucumber and jalapeño. Sprinkle generously with the herb mix.
• Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.
• To make the peanut sauce: In a small bowl, whisk together the peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic. Whisk in 2 to 3 tablespoons water, as needed to make a super creamy but dip-able sauce.
• Serve the spring rolls with peanut sauce on the side. You can serve them whole, or sliced in half on the diagonal with a sharp chef's knife.

PAN-SEARED TEMPEH WITH PEANUT SAUCE

Steps:

• 1. Whisk the peanut butter, coconut milk, lime juice, honey, ginger, and water together in a medium bowl.
• 2. Heat the oil in a medium skillet over medium-high heat and brown the tempeh on all sides, about 8 minutes.
• 3. Add the peanut sauce to the skillet and heat until bubbling. Season to taste.
• 4. Serve the tempeh hot over a bed of mesclun, topped with the sauce and a small handful of bean sprouts.

SWEET AND SOUR TEMPEH WITH SPICY PEANUT SAUCE

Steps:

• For the tempeh: In a small bowl, whisk together the sesame oils, soy sauce, vinegar, mirin, ginger, and garlic. In a large saute pan, arrange the tempeh in a single layer, pour the marinade over it, and bring it to a boil over high. Reduce the heat to low, cover the pan, and simmer for 20 minutes. Uncover, raise the heat, and cook the tempeh until the pan is nearly dry. Remove from the heat. (At this point the tempeh can be refrigerated, tightly wrapped, for 1 week.)
• For the peanut sauce: In a blender, combine the peanut butter, maple syrup, soy sauce, vinegar, ginger, garlic, and cayenne. Puree, adding enough hot water to form a creamy, pourable sauce.
• Serve the tempeh over white rice with the peanut sauce and garnish with the radish, scallion, and cilantro.

TEMPEH SPRING ROLL WITH SESAME PEANUT SAUCE

Steps:

• To make the dressing, combine all ingredients in blender at high speed. Store in refrigerator if there are leftovers.
• Now to make the rolls, spread ginger sesame peanut dressing over tempeh, sprinkle with sesame seeds. Bake at 350 for 15-20 minutes. Remove from oven and cool completely. Cut into six strips, one for each roll.
• Meanwhile, prep ingredients for easy assembly - have one large round plate to roll on, one large plate with water to dip wrappers inches.
• To make spring roll: dip rice paper in warm water for 5 seconds*. Place on plate, crumble one tempeh strip down middle, leaving one inch on each end and 2-3 inches on each side. Layer 1/6 edamame and slaw over tempeh. Fold the one inch ends over and press down, so the rice paper sticks to itself. Turn to one long end and begin rolling tightly, folding over and rolling completely closed.
• *After 5 seconds the rice paper will still feel firm - this is normal, do not soak longer. It continues to soften and is easy to work with if only soaked 5 seconds. Longer soaking may result in holes or tears in the rice paper.
• Serve with ginger sesame peanut dressing as a dipping sauce. You could also drizzle it over the roll filling before rolling.