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Marinated Tempeh with Miso Sauce
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Healthy nutrition
Thursday October 11th, 2018
Our Nutrition Expert, Melanie Waxman, has shared this delicious recipe full of immune boosting foods such as miso, ginger, broccoli and herbs.
40 minutes
4 people
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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