TEMPEH SALAD

TEMPEH SALAD

Tempeh Salad
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.