Arame With Fried Tempeh

1 cup arame, rinsed well and set aside to soften (do not soak)

Spring or filtered water

Soy sauce

Light olive oil for frying

4 oz tempeh cut into small triangles

 

Dressing

3-4 tbsp stone ground mustard

2 tsp sesame tahini

2 tsp brown rice syrup

1 tsp soy sauce

1 tbsp brown rice vinegar

Spring or filtered water

 

6 red radishes, thinly sliced

1 cup broccoli, cut into small florets

½ red bell pepper, roasted as whole over a flame, skin cleaned and sliced

2 or 3 scallions, thinly sliced on the diagonal

 

Place the arame in a small saucepan with enough water to half cover. Season lightly with soy sauce, cover and bring to a boil. Reduce the heat to low and simmer until all liquid has been absorbed, about 20 min.

            While the arame cooks, heat enough oil to cover the bottom of a skillet over medium heat. When the oil is hot, pan-fry the tempeh until golden, turning once to brown evenly. Drain on parchment paper and set aside.

            To make dressing, combine all the ingredients, except water, and whisk until smooth. Slowly add enough water to make a smooth dressing. Adjust seasoning to taste.

            Heat up a pot of water. Blanch broccoli and radishes.

            Transfer the arame to a mixing bowl and stir in the radishes, broccoli, bell pepper, scallions, and tempeh.  Fold in the dressing and stir to coat. Serve warm or at room temperature.