Thai-Style Grilled Tempeh Salad with Edamame

Ingredients

• 250 g tempeh
• 100 g shelled edamame
• 1 piece cucumber
• 150 g red cabbage
• 1 tbsp fresh ginger
• 2 tbsp soy sauce
• 2 tbsp lime juice

Instructions

1. Step 1

   Cut the tempeh into 1.5 cm cubes. Thinly slice the red cabbage and cut the cucumber into half-moon slices.

2. Step 2

   Brown the tempeh in a hot pan with a splash of soy sauce, 3-4 minutes per side until golden.

3. Step 3

   Cook the edamame in boiling water for 2 minutes, drain. Mix the grated ginger, remaining soy sauce, and lime juice for the dressing.

4. Step 4

   Combine the red cabbage, cucumber, and edamame in a bowl. Add the hot tempeh and drizzle with dressing.