Sesame Chili Tempeh with Gingered Watermelon Salsa
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.