Tempeh Fries With Horseradish Or Wasabi Dill Mayonnaise Recipes

HOISIN-FLAVORED COLD ASIAN NOODLES WITH CRISP VEGETABLES

Steps:

• Combine the dressing ingredients in a small bowl and stir together. Set aside.
• Cook the noodles in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again.
• Meanwhile, combine the remaining ingredients in a large serving bowl. Add the cooked noodles and dressing, and toss well. If the mixture needs a bit more moisture, drizzle in a small amount of the reserved liquid from the baby corn. Cover and refrigerate until needed, or serve at once.
• menu suggestions
• Two good companion dishes for extra protein are Cornmeal-Crusted Seitan (page 63) and Tempeh Fries with Horseradish or Wasabi-Dill Mayonnaise (page 78). Add cherry tomatoes or sliced tomatoes to the plate.
• For a light meal, serve this salad with Sautéed Tofu (page 62) and steamed broccoli.
• nutrition information
• Calories: 389
• Total Fat: 15g
• Protein: 12g
• Carbohydrates: 53g
• Fiber: 7g
• Sodium: 710mg

HOW TO MAKE A PARISIAN-STYLE ASSIETTE

Steps:

• An assiette (which means plate) is a meal composed of several simply prepared, aesthetically arranged components. In the vegetarian cafés of Paris, the protein is provided by seitan, tofu, or tempeh, prepared in uncomplicated ways. My favorite kind of plate features seitan, and for a homemade version, I recommend either Seitan and Mushrooms in Paprika Cream (page 68) or Cornmeal-Crusted Seitan (page 63). Tempeh Fries with Horseradish or Wasabi-Dill Mayonnaise (page 78) or Teriyaki Tofu Steaks (page 62) are two other possibilities for the protein portion of the plate.
• Assiettes often feature grated raw vegetables, usually carrots, with the addition of either turnips or beets. Grated Daikon and Carrot Salad (page 174) works well, but you can simply grate a small amount of one or more of these vegetables, either mixed together or placed in separate mounds on each plate.
• There is always a cooked vegetable or two, usually something green (most often zucchini, green beans, or broccoli). Next, a timbale-shaped serving of grain, either couscous or rice or a combination of grains like quinoa and bulgur, sits in the middle of the platter. (To create a timbale, just pack cooked grain firmly into a 1/2-cup measure and invert onto the plate.) Sometimes, a few wedges of tomato and three or four black olives adorn the plate.
• Arrange all these components pleasingly on individual plates, and voilá-you've created a gorgeous assiette with an assortment of colors, flavors, and textures. This kind of meal might require a little more effort than many of the other express meals in this book, but not that much more. It's a lot of fun, though, and you can save it to serve on special occasions, like an intimate dinner for two (you'll likely have leftovers) or a lovely meal for two couples.

WASABI AND HORSERADISH SAUCE/DIP

Steps:

• 1. drain excess liquid from prepared horseradish before measuring
• 2. Mix all ingredients together and season with salt
• 3. chill in fridge for a few hours to let flavors meld

TEMPEH FRIES WITH HORSERADISH OR WASABI-DILL MAYONNAISE

Steps:

• Heat the oil and soy sauce in a wide skillet. Add the tempeh, stirring quickly to coat. Sauté over medium-high heat, stirring gently and frequently, until golden and crisp, about 7 minutes.
• Meanwhile, combine the mayonnaise, rice milk, and horseradish and lemon juice to taste in a small serving bowl and whisk until smooth. Stir in the dill.
• When the fries are done, arrange them on a platter. Serve at once, passing around the sauce.
• Menu Suggestions
• This is a good addition to lighter Asian-style noodle dishes, such as Pineapple Coconut Noodles (page 114), Pad Thai (page 116), Singapore-Style Yellow Curry Rice Noodles with Tofu (page 118), Soba Noodles with Green Beans and Almonds (page 127), or Coconut-Curry Bean Thread Noodles (page 115).
• Tempeh fries are also good for boosting the protein content of meals in which salad is the main event. Try these with Warm Potato and Black Bean Salad with Red Peppers and Artichokes (page 159), Gado Gado (page 160), or Hoison-Flavored Cold Asian Noodles with Crisp Vegetables (page 168).
• nutrition information
• Calories: 278
• Total Fat: 16g
• Protein: 17g
• Carbohydrates: 15g
• Fiber:
• Sodium: 390mg