This is for all my gorgeous vegetarian clients out there and those who are reducing meat and looking for something new. Great if you are on a detox.
This dish is all about contrast. Subtly spicy mizuna meets sweet, crispy snow peas, while earthy, salty tempeh is layered on top of cool, crispy greens. Enjoy!
Serves 4
- 2 tablespoons apple cider vinegar
- 2 tablespoons tamari
- 2 tablespoons water
- 1 teaspoon grated ginger root
- 1 teaspoon sesame oil
- 250 grams tempeh, sliced into thin strips (about 0.5cm or a little less)
- 2 teaspoons coconut oil (optional, for frying)
- 160 grams snow peas, trimmed
- 2 cups red cabbage, shredded
- 1 cup carrot, shredded
- 2 cups mizuna (Asian green with mustard flavor)
- 2 green onions, sliced thin
- 1/4 cup fresh coriander, diced
- 2 tablespoons mellow white miso
- 1 tablespoon dijon mustard
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 small clove garlic, minced
- 1 tablespoon maple syrup
- To prepare the tempeh, whisk together the vinegar, tamari, water, ginger, and sesame oil. Arrange tempeh in a large, shallow bowl (a small casserole will also work) and pour the marinade over the pieces. Allow them to marinate for 2-3 hours (or over the course of a day, refrigerated).
- You can either bake or pan fry the tempeh. To fry, heat the coconut oil on a skillet pan or in a large frying pan over medium high heat. Cook each side for about four minutes, and serve hot. To bake, heat an oven to 375 degrees and bake them tempeh pieces for 25 minutes, flipping once through.
- To prepare the salad, heat a small pot of water to a boil and boil the snow peas for about thirty seconds. Rinse under cold water and let them dry, then cut the peas in halves or thirds.
- Mix all remaining salad ingredients.
- To make the vinaigrette, blend the miso, mustard, lemon, oil, garlic, and syrup in a blender till smooth or whisk together briskly. Dress the salad to taste, and top with the seared tempeh.
Let me know if you liked it.
And do you have a great Tempeh recipe you would like to share?
