Marinated Tempeh with Vegetables and Miso Dressing

Today’s recipe is not as easy to prepare as other healthy recipes we already posted, but the result will definitely be worth it!

Ingredients

• 2 tbsp rice vinegar
• 2 tbsp soy sauce or tamari
• 2 tbsp water
• 1 tsp grated or chopped ginger root
• 1 tsp toasted sesame oil
• 228 grams tempeh, sliced into thin strips (about 0.6 cm or a little thinner)
• 2 tsps sesame oil

Salad with miso dressing:

• 3 radishes, sliced
• 1 cup cabbage, shredded
• 1 carrot, shredded
• 2 cups green vegetables
• 2 green onions, sliced thinly
• 2 tbsp coriander, diced

Dressing:

• 2 tbsp mellow white miso
• 1 tbsp dijon mustard
• Olive oil
• 3 tbsp lemon juice
• 1 tbsp rice syrup

Preparation

1. To prepare the tempeh, put the vinegar, tamari, water, and ginger into a saucepan. 2. Add the tempeh and simmer for 10 minutes. Leave in liquid until ready to fry.
2. Heat the sesame oil in a pan or in a large frying pan over medium high heat. Cook each side for about four minutes, and serve hot.
3. To prepare the salad, bring a saucepan of water to a boil and lightly blanch the carrot, cabbage, greens, and radishes. Cook each vegetable quickly until bright and crispy.
4. Place the vegetables into a bowl and add the coriander and green onions.
5. To make the dressing, blend the miso, mustard, lemon, oil, and syrup in a blender until smooth or whisk together briskly.
6. Dress the salad to taste, and top with the seared tempeh.