1 clove garlic, minced
1 tablespoon peanut butter
1 tablespoon sesame oil (untoasted) or olive oil
1 tablespoon tamari or soy sauce, or to taste
1 teaspoon toasted sesame oil
2 tablespoons apple cider or brown rice vinegar
Chili paste, to taste [u]Tempeh[/u]:
1 (8-ounce) package tempeh, diced
3 stalks celery, chopped
1/2 large field cucumber, diced
3 green onions, chopped
chopped cilantro or peanuts, to taste (garnish)
1. Sauce: In a bowl, whisk together all sauce ingredients; adjust tamari and chili to your taste and, if desired, add a bit of water for a thinner consistency. Set sauce aside.
2. For tempeh that is not pre-cooked: Put diced tempeh in the oven or toasted oven at 300 to 350 degrees F for 15 minutes, or until lightly browned.
3. Cut the vegetables to the same approximate size as the tempeh; toss together in a bowl. Pour the sauce over them, and toss to coat.
4. Serve garnished with fresh cilantro or chopped peanuts.
Source of recipe: To watch a free video of me making this vegan tempeh recipe, so I can show you the exact techniques that will make the perfect recipe, go to http://www.healthyveganrecipes.net/video/tempeh-salad-with-peanut-sauce