Vietnamese Tempeh Mango Salad

DK-0320-2

Oh. My. Goodness.

This recipe makes 4-6 servings, I may have eaten it in 2-3.

It’s THAT good. Or I’m that much of a little piggy. Either way, I could eat this every, single day.

This is the tempeh that I wish everyone would try first. Before the words ‘I don’t like tempeh’ come out of their mouths. This is tempeh! Soaked in a smoky, sweet pineapple marinade and baked in the juice. This tempeh comes out with in-your-face flavor and perfect texture.

Then you add mango. And spicy jalapeños. And all craziness ensues.

tempehstich

Vietnamese Tempeh Mango Salad
 
Ingredients
Marinade & Dressing:
  • ¾ cup pineapple or orange juice
  • 3 tbsp. fresh lime juice
  • 2 tbsp. olive oil
  • 2 tbsp. soy sauce/tamari
  • 2 tbsp. maple syrup
  • 1 tbsp. freshly grated ginger
  • 1 tbsp. fresh mint leaves
  • 2 tbsp. minced red onion
Salad Ingredients:
  • 8 oz. tempeh, sliced in ½ width wise and then into 1" chunks
  • 4 cups thinly sliced napa cabbage
  • 2 cups broccoli slaw
  • ½ cup grated carrots
  • ¼ cup fresh mint
  • 2 scallions, sliced
  • 1 fresh serrano pepper, thinly sliced
  • 1 mango, chopped
Instructions
  1. Preheat oven to 350°F.
  2. Whisk together the marinade ingredients and toss with tempeh cubes.
  3. Place in a glass baking dish and bake for 30 minutes until tender.
  4. Remove tempeh cubes and set aside.
  5. Pour remaining marinade into a sauce pot over medium heat.
  6. Whisk until slightly thick, about 5 minutes. Let cool while you prep the rest of the ingredients.
  7. In a salad bowl, add together the napa cabbage, broccoli slaw, grated carrots, mint, scallions, pepper, mango, and tempeh.
  8. Toss with dressing and serve!
Nutrition Information
Serving size: 4 huge-DK size salads, 6 normal size

 

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