A light lunch with an asian tang! I get hungry very quickly after just a greens, fruits, veggies and croutons salad. So I’ve started adding some tempeh or bean patty strips to amp up the protein, which keeps me full for a while. Tempeh is naturally fermented Soybean Patty. We usually get 3 grain Organic Tempeh which has Brown Rice, Barley and Millet. Tempeh is tastier than Tofu, less processed, naturally fermented and healthier form of Soybean. You can use glutenfree soybean Tempeh for a glutenfree version. I usually cook tempeh in broth before grilling, frying, baking, as it doubles or triples in size and also gets more juicy and flavorful
- 5-6 tempeh strips (4 oz tempeh)
- 1/2 cup water
- 1/2 teaspoon salt or taste
- 1/3 teaspoon ginger powder or to taste or ginger paste
- 1/4 teaspoon garlic powder
- red chili powder or cayenne to taste (1/4 teaspoon)
- 2 teaspoons soy sauce
- 2 teaspoons lemon juice
- 1-2 Tablespoons maple syrup
- 1 teaspoon oil
- salt and black pepper to taste for dressing
- Take some tempeh strips and cook them equal amount of water. (5 strips, 4 oz tempeh, 1/2 cup water). Add salt, ginger powder, garlic powder, red chili powder to taste, 1/2 teaspoon soy sauce/tamari, 1 teaspoon lemon juice, and a teaspoon of maple syrup and cook covered on low-medium for 10-12 minutes till tempeh doubles and the water is all absorbed by the tempeh.
- Add a teaspoon canola or high fat oil to the pan, and toss tempeh to coat. Add a teaspoon soy sauce and 2 teaspoons maple syrup and a little grated fresh ginger(optional). Mix well to coat and let thicken and sizzle for half a minute or more depending on how black/charred you want the tempeh.
- Toss your fave greens, cherry tomatoes, in lemon juice, maple, soy sauce and black pepper and salt to taste. Top with sizzling Tempeh!
- We used baby greens and cherry tomatoes. Some crunchy Sesame seeds on top and Mung bean sprouts would do super in the salad too!