Marinated Tempeh with Miso Sauce

For SHA Wellness Clinic

|

Thursday October 11th, 2018

Healthy nutrition

Our Nutrition Expert, Melanie Waxman, has shared this delicious recipe full of immune boosting foods such as miso, ginger, broccoli and herbs.

Preparation time

40 minutes

Serves

4 people

Ingredients

Tempeh

2 tablespoons rice vinegar
2 tablespoons soy sauce or tamari
2 tablespoons water
1 teaspoon grated ginger root
8 ounces tempeh
6 cm strip of kombu
Sesame oil

Salad

1 cup cabbage, shredded
1 carrot, shredded
2 cups broccoli
2 spring onions, sliced thin
2 tablespoons cilantro, diced

Miso Dressing

2 tablespoons mellow white miso
1 tablespoon Dijon mustard
1 tablespoon Olive oil
3 tablespoons lemon juice
1 tablespoon rice syrup

Preparation

Tempeh

Place the kombu, vinegar, shoyu, water, ginger, and tempeh into a pan.
Bring to a boil and simmer for 10-15 minutes.
Turn off heat and let the tempeh marinate for another 10 minutes.
Remove the tempeh from the liquid and cut into squares.
Heat the sesame oil in a large frying pan over a medium low heat.
Add the tempeh and fry each side for about four minutes, and serve hot.

Salad

Bring a pot of water to a boil and lightly blanch the carrot, cabbage, and broccoli. Cook each vegetable quickly until bright and crispy.
Place the vegetables into a bowl and add the cilantro and spring onions.
Add the tempeh on top.

Miso Dressing

Blend the miso, mustard, lemon, olive oil, and syrup in a blender till smooth or whisk together briskly.

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