Thai-Style Grilled Tempeh Salad with Edamame

Name: Thai-Style Grilled Tempeh Salad with Edamame
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 portions
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

Temps

18 min

Difficulté

facile

Ingrédients

Budget

~4-7 €

Valeurs nutritionnelles

Score santé

Bon · /100

380 kcal

par portion

28 gProtéines

22 gLipides

18 gGlucides

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Etapes

1
Cut the tempeh into 1.5 cm cubes. Thinly slice the red cabbage and cut the cucumber into half-moon slices.
5 min
2
Brown the tempeh in a hot pan with a splash of soy sauce, 3-4 minutes per side until golden.
8 min
3
Cook the edamame in boiling water for 2 minutes, drain. Mix the grated ginger, remaining soy sauce, and lime juice for the dressing.
3 min
4
Combine the red cabbage, cucumber, and edamame in a bowl. Add the hot tempeh and drizzle with dressing.
2 min