Recipe: Szechuan-Style Hacked Tempeh with Peanut Dressing (served cold)

SZECHUAN-STYLE HACKED TEMPEH

FOR THE TEMPEH:
1 (8 ounce) package tempeh
4 tablespoons light or dark soy sauce, divided use
2 to 3 teaspoons minced peeled fresh ginger
1 teaspoon minced garlic
1/2 teaspoon Szechuan peppercorns, cracked
1 tablespoon vegetable oil
FOR THE PEANUT DRESSING:
1/4 cup smooth peanut butter
2 tablespoons rice vinegar
1 tablespoon dry sherry
3 to 4 teaspoons toasted sesame oil
1 teaspoon chili paste
1/4 cup chopped salted peanuts
FOR SERVING:
2 cups sliced seeded peeled cucumbers
1 cup chopped red bell peppers, divided use
1/2 cup sliced scallions, divided use
Cooked/prepared rice noodles, chilled (for serving)

Combine tempeh, 2 tablespoons of the soy sauce, the fresh ginger, garlic and Szechuan peppercorns; let stand for 15 to 30 minutes.

In a wok or medium skillet over medium heat, heat vegetable oil. Add tempeh mixture and cook, stirring, until browned. Let cool, then refrigerate until chilled.

Stir together peanut butter, 2 remaining tablespoons soy sauce, rice vinegar, sherry, sesame oil and chili paste until smooth; set aside.

Combine cucumbers, 3/4 cup of the red bell peppers and 1/4 cup sliced scallions and arrange on a serving platter.

Spoon the tempeh mixture over the vegetables on the platter. Drizzle the dressing over the top. Garnish with remaining 1/4 cup red bell peppers, 1/4 cup sliced scallions and peanuts.

Toss just before serving. If desired, serve with chilled cooked rice noodles.

Makes 4 servings
Source: Joy of Cooking: All About Vegetarian Cooking