TEMPEH SALAD

by Melanie Waxman

 

 

 

TEMPEH SALAD

by Melanie Waxman

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Tempeh Salad

Course Lunch, Main Dish, Salad
Cuisine Macrobiotic
Keyword fresh, healthy, salad, summer, tempeh

Ingredients

  • ½ cup spring water
  • Juice of half an orange juice
  • 1 small clove garlic sliced
2 tablespoons tamari
  • 3 cm

    strip kombu rinsed


  • 1 teaspoon grated or minced ginger root
  • 8 oz tempeh
  • 2 tablespoons

    sesame oil


  • 1 teaspoon

    orange zest


  • 2 tablespoons

    mellow white miso


  • 2 tablespoons water
  • 4 cups baby arugula or your choice of green
1 cucumber, cubed
  • 2 tablespoons cilantro chopped
  • 3 radishes finely sliced
  • 1 teaspoon

    dijon mustard


  • 1 teaspoon olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon rice syrup

Instructions

  • To prepare the tempeh, place the orange, tamari, water, ginger, garlic and orange zest into a pan.
  • Add the tempeh and kombu. Bring to a boil and simmer, covered, on a low flame for 10 minutes.
  • Remove the tempeh from the pan and slice lenghwise into two.
  • Heat the sesame oil in a skillet pan over a low heat
  • Cook the 2 pieces of tempeh on each side for about four minutes. Remove from the pan and finely slice.
  • To make the dressing, blend the miso, mustard, lemon, oil, water and syrup until smooth or whisk together briskly.
  • To prepare your salad, Mix together the arugula, cilantro, radishes and cucumber. Top with the tempeh and drizzle with the dressing.