Seared Tempeh with Cashews, Edamame on Greens with Asian Dressing 

Trying out tempeh for the first time, or just looking for a fresh take on it? Well, this is your recipe. It's been a huge hit every time I've made it and gives tempeh so much great flavor, you'll be sure to keep this recipe in your back pocket. 

Seared Tempeh Salad

Tempeh is a fermented cake of soybeans that includes the entire bean, thereby giving it more nutritional value in the form of more vitamins, protein and fiber. It's a great food to add to your diet, whether or not you're a vegetarian. This recipes is a great one to give it a try if this is your first time. It's very affordable and satiating.

I want to acknowledge that there are a number of ingredients to make the Honey Sesame Dressing, but once you have them on hand, it's quick and easy to put together a variety of Asian dressings, dipping sauces and marinades. Having these items stocked in your pantry will greatly increase the diversity of flavors available to you in your cooking. 

Once you have some of this dressing made, it will keep for about a week plus a few days in your refrigerator. You can the ingredients directly below. Now let's get cooking!

Salad Ingredients

Seared Tempeh with Cashews, Edamame on Greens with Asian Dressing

Yields: 3 salads and Serves: 3 heartily

Ingredients:

Salad

  • 6 cups baby greens, arugula or spinach
  • ¾ cup cashews (raw or toasted)
  • ¾ cup edamame or fava beans (shelled)
  • 8 ounces tempeh
  • 2 tablespoons safflower or avocado oil

Marinade

  • ¼ cup tamari
  • 1 teaspoon honey
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon Chinese 5 Spice

Honey Sesame Dressing

(Yields ~ 1 ¼ cups)

  • 1 clove garlic
  • 1/2 cup rice vinegar
  • 1/4 cup tamari
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon water
  • 1 tablespoon sesame oil
  • 1/4 cup olive oil
  • 1 teaspoon fresh ginger
  • 1 tablespoon toasted sesame seeds, optional

Directions:

Marinade

Combine all the marinade ingredients in a small bowl and whisk together to combine well.

Braise and Marinate the Tempeh

Cube tempeh into 1 inch cubes. Soak in marinade and toss to coat well. Let marinate for 5 minutes.

Preheat a medium skillet over medium heat. Add oil to hot skillet. Once oil is hot, add tempeh cubes. Stir occasionally to sear on each side until golden brown. This will take about 1 minute on each side. 

Make Dressing

Mince the garlic. Peel ginger with a spoon and grate it using a microplane or box grater. 

Combine all dressing ingredients in a mason jar and shake well. Label, date and keep excess in refrigerator for up to 1 week. 

Steam Edamame and Assemble Salad

Put a small saucepan, fitted with a steamer basket, and filled with 2 inches of water over medium heat. Cover with a lid. When water is boiling, after about 2-3 minutes, place edamame in a steamer basket. Steam for about 5 minutes, or until cooked, but still maintain some firmness. Drain and rinse to cool if desired. 

Assemble salad greens on plate with slices of marinated tempeh, cashews, edamame and honey sesame dressing.  

The tempeh will last in the fridge for up to 3 days. Enjoy on salads or with rice and vegetables until then!

Enjoy!