This recipe came from the 1,000 Vegan Recipes cookbook and was originally called "Chinese Chicken Salad." However, I'm not the kind of person to make tofu or tempeh taste like "real meat" -- in my book tofu should just taste like tofu and tempeh should just be called tempeh.
I thought about calling this recipe "Chinese Salad with Tempeh." Then Ashley and I ended up having a conversation that this isn't truly a "Chinese salad," it is an American salad inspired by Chinese cuisine. We debated for awhile about what I should call it, and naturally, Margaret Cho's skit about the "Asian Chicken Salad" came up. It only seemed right to name this after her.
Makes 4 servings
2 cups finely shredded romaine lettuce or cabbage
1/2 cup shredded carrot
1/4 cup minced green onions
2 tbsp chopped fresh cilantro
1 garlic clove, crushed
1 tsp fresh grated ginger
3 tbsp creamy peanut butter
1 tbsp hot water
1 tbsp fresh lemon juice
1 tbsp toasted sesame oil
2 tbsp soy sauce
1/2 tsp sugar
12 ounces baked marinated tofu (or tempeh or seitan)
1/3 c chopped unsalted roasted peanuts, for garnish
(I also added shredded cucumber and bell peppers for some extra veggies.)
In a large bowl, combine the lettuce, carrot, green onions, and cilantro. Set aside.
In a blender or food processor, mince the garlic and ginger, then add the peanut butter, lemon juice, water, oil, soy sauce, and sugar. Blend until smooth. Pour the dressing over the lettuce mixture, add the tofu (or tempeh) and toss well to coat. Garnish with peanuts and serve.