Tempeh is an amazing way to get your protein intake up, with countless ways to use it! Here, we’ve got it as the star of the show in a sesame soy marinade, alongside a stellar supporting cast of juicy mango, crisp carrot and refreshing mint. Our tangy lime ginger dressing pulls it all together into a meal that’s perfect for a light lunch or dinner.
What you need
Non-stick frypan
Large salad bowl
Small bowl
Whisk
Ingredients
4 SERVINGS
For the tempeh:
- 8 oz (225g) tempeh, cut into thin slices
- ¼ cup (60ml) soy sauce or tamari (for gluten-free)
- 1 tbsp. freshly squeezed lime juice
- 1 tbsp. maple syrup
- 1 tbsp. sesame oil
For the salad assembly:
- 2 cups shredded purple cabbage
- 1 large red capsicum (bell pepper), thinly sliced
- 1 cup julienned or grated carrot
- 1 ripe mango, peeled and sliced into thin strips
- ½ cup fresh mint leaves, roughly chopped
- ⅓ cup green onion, sliced
For the dressing:
- ¼ cup (60ml) lime juice
- 2 tbsp. soy sauce
- 2 tbsp. maple syrup or brown sugar
- 1 clove garlic, grated
- 1 tsp. fresh ginger grated
- 1-3 Thai red chillis, minced (optional)
Preparation
Step 1
In a shallow dish or resealable plastic bag, combine all the tempeh ingredients and toss to coat. Let the tempeh marinate for at least 30 minutes, or up to 2 hours for a more intense flavour.
Step 2
Heat a large non-stick skillet over medium heat. Add the marinated tempeh and cook for 5-7 minutes, turning occasionally, until they are browned and heated through. Remove from heat and set aside.
Step 3
In a large salad bowl, combine the shredded purple cabbage, sliced red capsicum, julienned carrot, sliced mango, green onion and chopped mint leaves.
Step 4
For the dressing: In a small bowl, whisk together all the dressing ingredients. Drizzle the dressing over the salad and toss gently to ensure even distribution.
Step 5
Top the salad with the cooked tempeh and enjoy!
✨ RECIPE NOTES ✨
- Gluten-free: This recipe is vegan and can be made gluten-free by using tamari instead of soy sauce.
- Storage: To store leftovers, keep the salad and tempeh separate, and store them in airtight containers in the refrigerator for up to 2 days. Reheat the tempeh before serving.
- Toppings: For added crunch, you can also include some chopped roasted peanuts or cashews in the salad.
