Tempeh "steaks" marinated in a soy-ginger sauce, then pan-fried and served with mixed greens.
Tempeh can be found in the chilled section of health food stores. Most often it is a compact 8oz (240g) square patty.
|3 tbsp||wheat-free soy sauce||45 mL|
|3 tbsp||rice vinegar||45 mL|
|2 tsp||sesame seed oil||10 mL|
|2 tbsp||gingerroot, grated||26 g|
|2 cloves||garlic, pressed|
|5 cups||mixed greens||120 g|
|30 mL||Classic Vinaigrette||2 tbsp|
|1 pinch||salt [optional]||0.1 g|
|ground pepper to taste [optional]|
|4 tsp||canola oil||20 mL|
- Slice each 8oz (240g) tempeh block through the length, then cut each piece into 4. Steam tempeh 10 min.
- Meanwhile, combine the soy sauce, rice vinegar, and sesame oil in a bowl. Grate the ginger, press the garlic, then add them to the bowl. Place the warm tempeh into the bowl then let stand at room temperature for about 30 min, turning the tempeh pieces once to cover them well.
- While tempeh is marinating, prepare the salad: Wash the greens and spin-dry, then add them to a salad bowl. Pour the Classic Vinaigrette over the greens, season with salt and pepper then toss well. Distribute the salad onto the individual serving plates.
- Heat canola oil in a pan over medium-high heat. Add the tempeh pieces and sauté until golden-brown, about 4 min. Arrange the tempeh pieces on the plates, garnish with scallions then serve.
Nutrition Facts Table
per 1 serving (180g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1 ¾||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1||serving|
ClaimsThis recipe is :
- Low :
- Source of :
- Omega-3, Omega-6, Pantothenic Acid, Vitamin B1
- Good source of :
- Calcium, Vitamin A, Vitamin B6, Vitamin E, Zinc
- Excellent source of :
- Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Vitamin B2, Vitamin K
- Free :
- Added Sugar