Instructions: In small skillet, combine soy sauce, 1/4 cup water, garlic and ginger. Add tempeh to skillet in single layer. Bring liquid to a boil, reduce heat, cover and simmer until liquid is absorbed, about 8 minutes. Transfer tempeh to plate; rinse and dry pan.

In same skillet, heat vegetable oil over medium-high heat. Add tempeh back to pan and cook until browned, about 2 minutes per side. Remove pan from heat.

In large bowl, combine, carrot, cucumber, bell pepper, lettuce, cilantro and sesame seeds. Slice tempeh into 1/4-inch-thick squares, then add to salad. Toss to mix.

Make Dressing: In small bowl, combine all ingredients. Pour dressing over salad and toss to coat. Serve right away.

This recipe yields 4 servings.

Comments: Tempeh has an almost meaty texture and a strong flavor. The fried tempeh can be made ahead. It will keep up to three days in the refrigerator.

Pop some frozen hors doeuvreusize spring rolls in the oven to serve on the side.

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