Tempeh, edamame and carrot salad with ginger dressing
Sticky fried tempeh, edamame and carrot ribbons on crisp little gem, with a ginger, lime and sesame dressing. Salty-sweet, fresh and quick to put together.
- Time
- 25 min
- Serves
- 2
- Kind
- Salad
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: tamari.
Method
- Cut the tempeh into thin slices. Peel the carrots and shave them into ribbons with a peeler. Separate the little gem leaves and tear them. Peel the ginger and grate it finely.
- Put the edamame in a bowl and pour boiling water over them. Leave for 3 minutes, then drain.
- Warm the olive oil in a frying pan over a medium-high heat. Fry the tempeh for 3 to 4 minutes per side, until golden, then add half the tamari and the maple syrup and turn for 1 minute, until sticky.
- In a large bowl, whisk the ginger, the rest of the tamari, the rice vinegar, sesame oil and the juice of the lime.
- Add the carrots, edamame and lettuce and toss.
- Share between two plates, top with the hot tempeh and sprinkle over the sesame seeds.
Tip Slice the tempeh thinly so it browns properly. If you cannot find little gem, use cos or any crisp lettuce.
Per portion
| Energy | 432 kcal |
| Protein | 28 g |
| Carbohydrate | 22 g |
| of which sugars | 15 g |
| Fat | 23 g |
| of which saturates | 4 g |
| Fibre | 12 g |
| Salt | 1.46 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- tempeh200 g
- edamame100 g
- carrot2
- little gem lettuce1
- ginger15 g
- tamari1 tbsp
- rice vinegar1 tbsp
- sesame oil1 tsp
- maple syrup1 tbsp
- lime1
- sesame seeds10 g
- olive oil1 tbsp
