Thai-Style Grilled Tempeh Salad with Edamame
Temps
18 min
Difficulté
facile
Ingrédients
7
Budget
~4-7 €
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Valeurs nutritionnelles
Score santé
Bon · /100
380 kcal
par portion
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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
