Sesame Chile Tempeh with Gingered Watermelon Salsa Recipe

This is probably one of those, “I am the last to know” situations, but I wanted to tell you about a really great cooking show that I recently discovered.

I get only basic cable tv at this time, so I find some shows and channels coming through that I have never heard of before. One of those channels that I can’t get enough of is create tv. It is also online at One of the cooking shows on the channel is Christina Cooks (online at Christina Pirello, MFN, CCN, “creates” an entertaining show by actually teaching a class that is informative and laced with humor. I love her personality. Check out her interesting and inspiring story on her website. And please watch her show, it is one of my very favorites right now.

I’ll share with you here one of her recipes that I am making for the second time tonight because I love it so much. It is by far, the best recipe with tofu that I have ever had. Let it marinate for a couple of days rather than just one hour and it gets even better! I’m going to add brown rice with it tonight. Enjoy!

Sesame Chile Tempeh with Gingered Watermelon Salsa Recipe

2 tablespoons organic soy
1 tablespoon Thai chile paste
2 cloves fresh garlic, finely minced
2 tablespoons sesame oil
1 tablespoon avocado oil, plus more for frying (I used canola oil)
8 ounces tempeh, cut into 2-inch square pieces


2 cups seeded watermelon
1/2 yellow bell pepper
3-4 scallions, thinly sliced
1 teaspoon finely minced cilantro
1 teaspoon grated fresh ginger
2 teaspoon mirin
1 teaspoon fresh lime juice
sea salt
1 jalapeno pepper, seeded, minced

Combine soy sauce, chile paste, garlic, sesame and avocado oils and whisk until smooth. Transfer to a zip-top plastic bag and place tempeh inside to marinate for at least an hour in the refrigerator.

While the tempeh marinates, prepare the salsa. Mix together, watermelon, pepper, scallion, cilantro, ginger, mirin, lime juice, salt to taste and jalapeno. Toss carefully to combine, taking care not to break watermelon.


To prepare the tempeh, place a generous amount of avocado oil in a skillet over medium heat. When the oil is hot, fry marinated tempeh (reserve any remaining marinade) until golden brown, turning once to ensure even browning, about 2-3 minutes per side.


To serve, lay tempeh on a platter and spoon any remaining marinade over top. Mound salsa on top and serve immediately.


Makes 4-5 servings.