Wheatsville's Gingered Tempeh Pasta Salad

This recipe's from Amy via the old Google Groups

2, 8oz packages five grain or other type of tempeh
1/2 cup tamari (or soy sauce)
1/8 cup light brown sugar (honey will sub in o.k.)
1/4 cup minced ginger root (I eyeball this)
1/8 cup rice vinegar
1/4 cup crunchy peanut butter (or regular)
1/2 tsp crushed red pepper (optional)
1 pound fusilli pasta
4 large carrots peeled and sliced
1/2 cup sesame seeds
3/4 cup canola oil
1/3 bunch green onion, sliced thin
chopped peanuts - about a 1/4 cup is also a good topping

Slice tempeh into large matchsticks (I made the width about the size of a thumb)

Combine tamari, brown sugar , ginger root, rice vinegar, peanut butter and crushed pepper in a mixing bowl. Add tempeh and marinate a few minutes.

Cook pasta in boiling water, according to directions on package, add the carrots during the last 5 minutes of cooking (I didn't cook them that long). Drain and place in a large serving bowl. Place sesame seeds In a sauté pan and toast over low to med heat, stirring constantly to a light golden color, then add the canola oil and increase the heat to medium-high. (Or you can toast the sesame seeds one or two rounds in a toaster over -- watch that they don't burn though.) When oil is very hot, lift tempeh from marinade with a slotted spoon and fry, turning periodically with spatula, until brown & crispy. Add remaining marinade and remove from heat. (I don't add the marinade and remaining ingredients to this pan. I mix everything else in a bowl and then spoon in the tempeh and mix. That way you leave a lot of the oil in the pan)

Combine tempeh/marinade with pasta , carrots & green onion in serving bowl toss & serve. Serve warm or chilled. Yields 4 quarts.