The perfect main course to grace your summer table. Hot and spicy, cooled by watermelon, this dish has it all…protein, minerals, vitamins and flavor to spare!
Makes 4-5 Servings
2 tablespoons soy sauce
1 tablespoon Thai chile paste
2 cloves fresh garlic, finely minced
2 tablespoons sesame oil
1 tablespoon plus more for frying camelina or avocado oil
8 ounces tempeh, cut into 2-inch-square pieces
2 cups seeded, cubed watermelon
½ yellow bell pepper
3 or 4 green onions, thinly sliced
1 teaspoon finely minced fresh cilantro
1 teaspoon grated fresh ginger
2 teaspoons mirin
1 teaspoon fresh lime juice
1 jalapeño chile, seeded and minced
Combine soy sauce, chile paste, garlic and sesame and avocado oils and whisk until smooth. Transfer to a self-sealing plastic bag and place tempeh inside. Let marinate at least 1 hour in the refrigerator.
While tempeh marinates, prepare salsa: Mix together, watermelon, bell pepper, green onions, cilantro, ginger, mirin, lime juice, salt to taste and chile. Toss carefully to combine, taking care not to break watermelon.
Place a generous amount of avocado oil in a skillet over medium heat. When the oil is hot, fry tempeh (reserve any remaining marinade) until golden brown, turning once to ensure even browning, 2 to 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.