Recipe

Tempeh Noodle Salad with Sriracha Miso Dressing

▸ ▹ Vegan, gluten-free, refined sugar-free

‣ Yield: 2-3 servings 


Prep Time: 15 min

Cook Time: 10-15 min
‣ Total Time: 30 min (excluding marinating time)

INGREDIENTS: Marinated Tempeh directions

1 package (250 g) of tempeh 1. Thinly slice the tempeh (1/4 inch or 1/2 cm thick). To remove bitterness from the

 tempeh, add to a pan filled with 1 inch or 2 cm of water and bring to a low boil
1/4 cup (65 ml) low-sodium soy sauce 

over medium heat. Steam tempeh for a total of 10-12 minutes, flipping once at
3 Tbsp (45 ml) apple cider vinegar (or sub rice vinegar)
2 Tbsp (30 ml) maple syrup the halfway point. Then rinse and pat dry.
1" piece ginger, peeled and grated (about 1 Tbsp or 15 g) 2. While the tempeh steams, make the marinade by whisking together all the
3 cloves garlic, minced marinade ingredients in a shallow dish.
1 tsp (5 ml) sesame oil
 3. Lay the slices of tempeh in the dish and toss to coat. Cover and marinate in the
1/2 tsp ground cumin 
 fridge for at least 1 hour, or preferably overnight.
1/2 tsp chili flakes 

4. To cook, heat a non-stick pan to medium and add 1-2 tsp oil. When it’s heated,
1/2 lime, juiced
add the slices of tempeh and pan fry until golden, about 4-5 minutes on each
side.
INGREDIENTS: Dressing 5. Baked version: preheat the oven to 350F/180C and line a large baking sheet
1/2 cup (80 g) cooked chickpeas
with parchment paper. Place tempeh on top and bake for 15 minutes. Flip, and
2 Tbsp (30 ml) vegetable oil
2 Tbsp (30 ml) toasted sesame oil  cook for 15 minutes more. Remove from the heat and let cool.
1 Tbsp (15 ml) soy sauce  6. For the sauce: add all the dressing ingredients to a high speed blender and
1 Tbsp (15 ml) Sriracha hot sauce blend on high until creamy. Alternatively, you can also whisk together in a bowl,
1 Tbsp (15 g) miso paste mashing the chickpeas with a fork.
1 Tbsp (15 ml) rice vinegar  7. Toss the salad ingredients, cooked tempeh and dressing together and serve
Juice of 1/2 lime
with black sesame seeds and lime wedges. Enjoy!
1 tsp (5 ml) agave syrup
1 small glove garlic
1/2 tsp grated fresh ginger
Notes
1. Storage: best if enjoyed right away, but you can store the cooked tempeh in
INGREDIENTS: Salad the fridge for up to 2 days. It’s best to make the rice noodles fresh, so that they
Greens (we used romaine lettuce, spinach and watercress) don’t dry out, but the rest of the salad can be stored in the fridge for 2-3 days.
Tomatoes, diced
Yellow and red bell peppers, diced The dressing can be made up to 4 days in advance.
Carrot, diced or shaved
Rice noodles, soaked in warm water for 10 minutes

SADIA BADIEI

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