- Marinated Tempeh
- 2 TBSP apple cider or rice vinegar
- 2 TBSP soy sauce + 2 TBSP water
- 1 tsp. grated or minced ginger root
- 3 tsp. Roasted Japanese Sesame Oil, divided
- 8 oz. tempeh, sliced into thin strips
- 6 oz. trimmed snow peas
- 2 cups shredded white or red cabbage
- 1 cup shredded carrots
- 2 cups mizuna
- 2 green onions, thinly sliced
- 1/4 cup chopped cilantro
- 2 TBSP white miso
- 1 TBSP Dijon mustard
- 1/4 cup Hojiblanca EVOO
- 3 TBSP lemon juice + 1 TBSP maple syrup
- 1 small garlic clove, minced
- 1 TBSP maple syrup
- In a small bowl, whisk together the apple cider or rice vinegar, soy sauce, water, ginger and 1 tsp. Roasted Japanese Sesame Oil. Place the tempeh slices in a small flat casserole dish and pour the marinade over them. Marinate for 2-3 hours or longer.
- To make the vinaigrette, blend the miso, mustard, lemon juice, Hojiblanca EVOO, garlic, and maple syrup in a blender until smooth or whisk the ingredients together until well blended.
- Bring a small pot of water to a boil and cook the snow peas for about 30 seconds. Rinse under cold water and pat them dry with a paper towel. Cut the peas into halves or thirds. Set aside.
- Tempeh can be baked or fried. To bake, place in a pre-heated 375 degree oven and bake for 25 minutes, flipping once during the baking process. To fry the tempeh, heat the remaining 2 tsp. Roasted Japanese Sesame Oil in a large frying pan over medium heat and cook the tempeh for about 4 minutes per side. Keep the tempeh warm while preparing the rest of the salad.
- Mix together the salad ingredients: snow peas, white or red cabbage, shredded carrots, mizuna, green onions, and cilantro.
- Dress the salad with the prepared vinaigrette and top each serving with the warm, seared tempeh.