Asian Salad with Sesame Glazed Tempeh
Asian Salad with Glazed Tempeh
Yield: 2
Prep time: 15 MinSet Time: 14 MinTotal time: 29 Min
This salad comes together super quickly, is nutrient dense, and super satisfying! It's also incredibly versatile - you can add in/remove anything and swap in your favorite protein source!
Ingredients
Tempeh
- 1 Package Tempeh
- 2 tbsp Tapioca Starch
- 1 tbsp olive oil
- 3 tbsp Liquid aminos
- 2 tbsp rice vinegar
- 1/2 tbsp ground ginger
- 1 tbsp minced garlic - more to taste
- Juice of 1/2 lime
- 1 tsp sesame oil
- 2 tbsp sweetener of choice - maple, honey, monkfruit
- 1 tbsp tapioca starch mixed with 2 tbsp warm water
Dressing
- 1/2 cup unsweetened plant yogurt - I used kite hill coconut bliss
- 2 tbsp liquid/coconut aminos
- 2 tbsp sweetener of choice - honey, maple, monkfruit
- 1 tsp garlic powder
- 1/2 tsp red pepper
- 2 tsp rice vinegar
Salad
- 3-4 cups greens of choice
- 1/2 cup broccoli slaw
- Diced onion, red pepper, carrots, or any other vegetables you want to add! Edamame and avocado are great too.
- Candied Walnuts - I candied mine on the stovetop with water & monkfruit until sticky, but you can heat yours in a pan with maple syrup until sticky as well!
Instructions
- Cut your tempeh into squares and toss in the 2 tbsp tapioca starch, coating them well.
- Heat the olive oil in a large pan and add the tempeh, cooking until golden.
- While the tempeh is cooking, combine the rest of the ingredients for the sauce, mixing the tapioca and warm water together first until no lumps remain, then adding the remaining ingredients.
- Pour into the pan, tossing the tempeh in it. Continue cooking until the sauce becomes sticky. Remove from heat.
- To make the dressing, just mix everything together until combined. Taste & adjust as needed/desired!
- Throw together your salad mix ins, any veggies you want, the candied walnuts, etc. Then add the tempeh and dressing. Enjoy!