Ingredients 1cup julienned tempeh1cup edamame,cooked
1/2 cup shredded green papaya
1/2 cup shredded daikon radish
1/2 cup shredded semi-ripe mango
1/2 cup julienned red bell pepper
1/2 cup julienned yellow bell pepper
¼ cup shredded persimmon (fugo) or ½ cup shredded carrot
¼ cup shredded carrot
¼ cup roughly chopped Asian cilantro, optional
¼ cup rice wine vinegar
¼ cup soy oil
1 tablespoon minced pickled ginger
1 tablespoon toasted sesame seed
1 teaspoon finely chopped mint
1 small Thai bird pepper, chopped (optional)
1teaspoon lime juice
Fish sauce to taste
Freshly ground black pepper to taste
Kosher salt to taste
Instructions Blanch tempeh in boiling water for 3 minutes.
Lift out of boiling water and drain well.
In skillet heat over medium high heat, heat olive oil.
Add tempeh strips and cook until golden brown.
Combine with all remaining Suttong ingredients and let stand 30 minutes before serving.