Sesame Marinated Tempeh Salad
Brown rice, crunchy veg and the star of the show - sesame marinated tempeh come together in this delicious and nutritious salad!
Servings 2
Calories 786kcal
Ingredients
Tempeh Marinade
- 200 g Tempeh
- 1 tbsp Dark Soy Sauce
- 2 cloves Garlic, minced
- 1 tbsp Ginger Paste
- 1 tbsp Brown Sugar
- 1 tbsp Tahini
- 1 tbsp Sesame Oil
- 1 tbsp Rice Vinegar
- 1 tbsp Sesame Seeds
- 4 tbsp Water
Salad Dressing
- 3 tbsp Sesame Oil
- 3 tbsp Rice Vinegar
- 2 tbsp Light Soy Sauce
- 1 tbsp Maple Syrup
- 1 clove Garlic, minced
- 1 tbsp Ginger Paste
Tempeh Salad
- 95 g (1/2 cup) Uncooked Brown Rice
- 2 medium Heads of Lettuce, chopped.
- 1 medium Red pepper, sliced
- 5 stalks Spring Onion, finely sliced
- 1 Medium Fresh Chilli, finely sliced (optional)
- 1 Bunch Fresh coriander, finely chopped (optional)
Instructions
Tempeh Marinade
- Add the soy sauce, garlic, ginger, sugar, tahini, sesame oil, rice vinegar, sesame seeds and water to a glass container with a lid. Whisk together until the ingredients are combined well.
- Cut the tempeh into 1cm thick discs then cut those in half. Add them to the marinade.
- Add the lid and shake gently to coat the tempeh in the marinade.
- Leave the marinate overnight in the fridge (or anywhere between 30 minutes and 3 days)
The Salad
- Start by cooking the brown rice using a 2:1 ratio of water:rice. Once the rice has finished cooking rinse under cold water to cool it down quickly. Set aside.
- While the rice is cooking, prepare the salad and salad dressing.
- To a small jar, add the sesame oil, rice vinegar, soy sauce, maple syrup, ginger and garlic. Put the lid on the jar and shake well to combine.
- Add all the chopped salad ingredients to a large bowl before adding the cooled brown rice and salad dressing. Let it sit while you cook the tempeh to allow the flavours to meld together.
Cook the Marinated Tempeh
- Heat a large non-stick pan over a medium heat.
- Add the tempeh and cook on each side until golden brown and crispy
Assemble
- Place the crispy marinated tempeh on top of the salad to serve.
- Garnish with chopped coriander and finely sliced chilli (optional)
Notes
There are a few subs you can make in this tempeh salad! You could swap the tempeh for tofu if you prefer.
The brown sugar and maple syrup in the marinated tempeh and salad dressing respectively, can be subbed for your preferred sweetener.
Feel free to use whatever grains you like, I personally love how brown rice tastes in this salad but you could use white rice, quinoa, even noodles!
I have used dark soy sauce in the marinade because I like the depth of flavour and colour it brings but if all you have is light, you could use that instead.
Likewise, the salad dressing uses light soy sauce because I didn't want it to get too dark but if all you have is dark soy sauce, use that instead. You can also use whatever veggies you like in the salad. Carrot, cabbage, spinach - whatever's in your fridge!
Likewise, the salad dressing uses light soy sauce because I didn't want it to get too dark but if all you have is dark soy sauce, use that instead. You can also use whatever veggies you like in the salad. Carrot, cabbage, spinach - whatever's in your fridge!