Sriracha Sesame Slaw with Crispy Soy & Maple Tempeh
Organic GMO-free tempeh, sliced into thin strips
Bragg’s (or soy sauce), Quebec Maple Syrup, Sriracha, sesame oil, garlic
English Cucumber, julienned
Red pepper, julienned
Mango (not too ripe), julienned
Fresh coriander, roughly copped
Fresh mint, roughly copped
Scallions, thinly chopped
Bragg’s (or soy sauce), Sriracha, Rice wine vinegar, Limejuice, Orange juice, Sesame oil, Garlic, Ginger.
Toasted peanuts & sesame seeds
1. Prep the tempeh: Make the marinade and let the tempeh strips soak up the goodness for 10 minutes. Roast the tempeh for 15 minutes at 350 F on a lightly oiled baking pan in the oven.
2. Prep the salad dressing.
3. Prep the veggies for the salad.
4. In a large bowl, mix the prepped veggies and spoon over as 2 tablespoons of dressing. Top salad with crispy tempeh and sprinkle with toasted peanuts and sesame seeds (a must!)
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