Spinach Salad with Crisped Tempeh

Indonesian Spinach Salad with Crisped Tempeh Recipe

Region / culture: Indonesia | Servings: 4 |

Vegetarian diet

Introduction

Spinach Salad with Crisped Tempeh is a delicious and nutritious dish that combines the earthy flavors of spinach with the crispy texture of tempeh. This salad is perfect for a light lunch or as a side dish for dinner.

History

This recipe is a modern twist on the classic spinach salad, which has been a popular dish for many years. The addition of tempeh adds a protein-packed element to the salad, making it a more satisfying and filling meal.

Ingredients

4 thin slices of red onion, separated into rings
2 large button mushrooms, thinly sliced
1 large scallion (white and light green parts), thinly sliced
1 tbsp peanut oil
4 oz (113 g) tempeh, chopped
3 tbsp red wine vinegar
1 tsp fresh lemon juice
0.25 tsp salt
0.25 tsp freshly ground pepper
8 oz (227 g) fresh spinach, stemmed, rinsed well, dried and coarsely torn (8 cups)
0.5 cup vegetable oil
3 medium cloves garlic, halved lengthwise
1 tsp dried oregano

How to prepare

1. In a small saucepan, combine vegetable oil and garlic. Bring to a simmer over medium heat (oil should bubble gently) and cook until the garlic is tender but not browned, for 8 to 10 minutes. Remove from heat. Stir in oregano and let it stand for 30 minutes to blend flavors.
2. Meanwhile, in a large salad bowl, combine spinach, onion rings, mushrooms, and scallions. Set aside.
3. In a medium skillet, heat peanut oil over medium-high heat. Add tempeh and cook, stirring often and shaking the pan, until lightly browned and crisp, for 7 to 10 minutes.
4. While the tempeh is cooking, strain the flavored oil through a fine sieve and set it aside. Transfer the cooked garlic to a cutting board. Hold the blade of a large, heavy knife parallel to the board, smear the garlic over the board, then chop it to a paste.
5. Transfer the cooked tempeh to the bowl. In the same warm skillet, combine 2 tbsp of the reserved flavored oil, garlic paste, vinegar, lemon juice, salt, and pepper. Bring to a simmer, then pour over the salad. Add the crisped tempeh, toss well, and serve.

Variations

Add cherry tomatoes or roasted red peppers for extra flavor.
Substitute the tempeh with grilled chicken or tofu for a different protein option.

Cooking Tips & Tricks

Make sure to dry the spinach well after rinsing to prevent the salad from becoming soggy.

- Crisping the tempeh in a skillet adds a delicious crunch to the salad.

- Letting the flavored oil stand for 30 minutes allows the flavors to meld together for a more robust taste.

Serving Suggestions

This salad can be served as a main dish for a light lunch or as a side dish for dinner. It pairs well with a crusty bread or a side of quinoa.

Cooking Techniques

Crisping the tempeh in a skillet adds a delicious crunch to the salad.

- Simmering the flavored oil with garlic and herbs infuses the dressing with a rich flavor.

Ingredient Substitutions

Substitute the spinach with kale or arugula for a different flavor profile.

- Use balsamic vinegar instead of red wine vinegar for a sweeter dressing.

Make Ahead Tips

The salad can be assembled ahead of time, but wait to add the dressing and tempeh until just before serving to prevent the salad from becoming soggy.

Presentation Ideas

Serve the salad in a large bowl or on individual plates, garnished with a sprinkle of freshly ground pepper and a drizzle of the flavored oil.

Pairing Recommendations

This salad pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. It also goes well with a light beer or sparkling water.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Reheat the tempeh in a skillet over medium heat before serving.

Nutrition Information

Calories per serving

Calories: 320 per serving

Carbohydrates

Carbohydrates: 14g per serving

Fats

Total Fat: 25g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 12g per serving

Vitamins and minerals

Vitamin A: 120% DV

- Vitamin C: 50% DV

- Iron: 20% DV

Alergens

Contains soy

Summary

This Spinach Salad with Crisped Tempeh is a nutrient-dense dish that is high in protein, vitamins, and minerals. It is a healthy and satisfying meal option.

Summary

Spinach Salad with Crisped Tempeh is a delicious and nutritious dish that is easy to make and full of flavor. With a perfect balance of protein, vitamins, and minerals, this salad is a healthy and satisfying meal option for any occasion.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a warm summer day, and I was visiting my dear friend Margaret for lunch. As we sat down at the table, she brought out a beautiful salad that was unlike anything I had ever seen before.

The salad was a vibrant green, with fresh spinach leaves, cherry tomatoes, and slices of avocado. But what caught my eye the most was the crispy tempeh scattered on top. It looked absolutely delicious, and I couldn't wait to try it.

Margaret saw the look of curiosity on my face and smiled. "I learned this recipe from my sister-in-law who spent some time in Indonesia," she explained. "The combination of spinach, tempeh, and a tangy dressing is simply divine."

I took my first bite of the salad and was immediately hooked. The tempeh was crispy and flavorful, adding a wonderful crunch to the fresh greens. The dressing was a perfect balance of sweet and tangy, tying all the ingredients together beautifully.

After finishing my meal, I begged Margaret for the recipe. She graciously agreed to share it with me, and I made a mental note to try it out for myself as soon as I got home.

As soon as I walked through the door of my cozy kitchen, I set to work recreating Margaret's spinach salad with crisped tempeh. I started by marinating the tempeh in a mixture of soy sauce, garlic, and ginger, allowing it to absorb all the delicious flavors.

While the tempeh marinated, I whipped up a simple dressing using olive oil, rice vinegar, honey, and a touch of Dijon mustard. The dressing was light and refreshing, the perfect complement to the hearty spinach and crispy tempeh.

I crisped the marinated tempeh in a hot skillet until it was golden brown and crunchy. The smell of soy sauce and garlic filled the kitchen, making my mouth water in anticipation.

Once the tempeh was ready, I tossed it with the spinach, cherry tomatoes, avocado, and dressing. The salad came together beautifully, a colorful masterpiece that looked almost too good to eat.

But eat it I did, savoring each bite of the fresh greens, creamy avocado, and crispy tempeh. The flavors danced on my tongue, a perfect harmony of sweet, salty, and tangy.

I knew then and there that this recipe would become a staple in my cooking repertoire. It was easy to make, healthy, and incredibly delicious. I made a mental note to thank Margaret for introducing me to this culinary gem the next time I saw her.

Since that day, I have made Margaret's spinach salad with crisped tempeh countless times. I have shared the recipe with friends and family, who have all fallen in love with its unique flavors and textures.

Every time I make this salad, I think of Margaret and the wonderful lunch we shared that warm summer day. I am grateful for her generosity in sharing this recipe with me, and I know that it will continue to bring joy and nourishment to my loved ones for years to come.