Thai Peanut Salad with Marinated Tempeh

Let me just say, right up front, that there's NOTHING authentically Thai about this salad at all.  I just gave it this name, because I marinated the tempeh in the sauce from my Sesame Peanut Noodles.  However, authentic or not, it was mighty tasty and very filling.  It made for a great post workout lunch, because I was starving!

Thai Peanut Salad with Marinated Tempeh

Ingredients:

• 1/2 block tempeh of choice, cubed.  I use Trader Joe's 3 grain tempeh
• Peanut sauce from this recipe, or your favorite jarred variety
• 2 cups mixed leafy greens
• 1/2 tomato, diced
• 1/2 cucumber, diced
• 1 large carrot or six baby carrots, sliced into matchsticks
• 1/2 granny smith apple, diced
• 1/8 cup unsalted dry roasted peanuts
• Sesame oil
• Rice Vinegar

Directions:

1. Place tempeh in small covered container with marinade  (if you like, you can steam it first.  I hear that gets rid of some of the bitterness.  I don't taste the bitterness at all, so I skip that step).  Let it soak for several hours.  I put mine in before I left for the gym and had it for lunch when I returned.
2. Put a scant amount of sesame oil in a heavy bottomed pan and cook tempeh over medium heat to desired doneness.  I like mine kinda crunchy on the outside.
3. While tempeh cooks, prepare and plate your vegetables.
4. Place tempeh on salad and top with dry roasted peanuts.
5. Dress with a drizzle of sesame oil and rice vinegar to taste.

Enjoy!