Sesame Chile Tempeh with Gingered Watermelon Salsa
This is the greatest summer main course...Spicy and cooling at the same time. The watermelon is so deliciously sweet amid the spices of the salsa and the tempeh. It's a big hit at my ourtdoor parties.
2 tablespoons organic soy
1 tablespoon Thai chile paste
2 cloves fresh garlic, finely minced
2 tablespoons sesame oil
1 tablespoon avocado oil, plus more for frying
8 ounces tempeh, cut into 2-inch square pieces
2 cups seeded watermelon
1/2 yellow bell pepper
3-4 scallions, thinly sliced
1 teaspoon finely minced cilantro
1 teaspoon grated fresh ginger
2 teaspoon mirin
1 teaspoon fresh lime juice
1 jalapeno pepper, seeded, minced
Combine soy sauce, chile paste, garlic, sesame and avocado oils and whisk until smooth. Transfer to a zip-top plastic bag and place tempeh inside to marinate for at least an hour in the refrigerator.
While the tempeh marinates, prepare the salsa. Mix together, watermelon, pepper, scallion, cilantro, ginger, mirin, lime juice, salt to taste and jalapeno. Toss carefully to combine, taking care not to break watermelon.
To prepare the tempeh, place a generous amount of avocado oil in a skillet over medium heat. When the oil is hot, fry marinated tempeh (reserve any remaining marinade) until golden brown, turning once to ensure even browning, about 2-3 minutes per side.
To serve, lay tempeh on a platter and spoon any remaining marinade over top. Mound salsa on top and serve immediately.
Makes 4-5 servings.