Snow Pea, Cabbage, and Mizuna Salad with Marinated and Seared Tempeh

By • April 3, 2013 • 11 Comments

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Author Notes: This dish is all about contrast. Subtly spicy mizuna meets sweet, crispy snow peas, while earthy, salty tempeh is layered on top of cool, crispy greens. Serve either as an appetizer or as a meal.Gena Hamshaw

Serves 4

Basic Marinated Tempeh

  • 2 tablespoons apple cider or rice vinegar (apple cider is my preference)
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons water
  • 1 teaspoon grated or minced ginger root
  • 1 teaspoon toasted sesame oil
  • 8 ounces tempeh, sliced into thin strips (about 1/4 inch or a little less)
  • 2 teaspoons coconut oil (optional, for frying)

Snow Pea, Cabbage, and Mizuna Salad with Miso Mustard Dressing

  • 6 ounces snow peas, trimmed
  • 2 cups red cabbage, shredded
  • 1 cup carrot, shredded
  • 2 cups mizuna
  • 2 green onions, sliced thin
  • 1/4 cup cilantro, diced
  • 2 tablespoons mellow white miso
  • 1 tablespoon dijon mustard
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 1 small clove garlic, minced
  • 1 tablespoon maple syrup
  1. To prepare the tempeh, whisk together the vinegar, soy sauce or tamari, water, ginger, and sesame oil. Arrange tempeh in a large, shallow bowl (a small casserole will also work) and pour the marinade over the pieces. Allow them to marinate for 2-3 hours (or over the course of a day, refrigerated).
  2. You can either bake or pan fry the tempeh. To fry, heat the coconut oil on a skillet pan or in a large frying pan over medium high heat. Cook each side for about four minutes, and serve hot. To bake, heat an oven to 375 degrees and bake them tempeh pieces for 25 minutes, flipping once through.
  3. To prepare the salad, heat a small pot of water to a boil and boil the snow peas for about thirty seconds. Rinse under cold water and let them dry, then cut the peas in halves or thirds.
  4. Mix all remaining salad ingredients.
  5. To make the vinaigrette, blend the miso, mustard, lemon, oil, garlic, and syrup in a blender till smooth or whisk together briskly. Dress the salad to taste, and top with the seared tempeh.
Jump to Comments (11)

Comments (11) Questions (0)

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about 1 month ago Elsbeth

Hello Gena, I made this and found the tempeh quite salty. The recipe says to slice the tempeh thinly and marinate them. However,in the picture it looks like you marinated your tempeh first and then sliced it, as the outward rim looks browned but the inside doesn't. So could you please tell me how you did it?
The miso mustard dressing is good!

Open-uri20140810-8190-dbjas2

2 months ago Stacey Neuhaus

This was super yummy! I actually had some dressing leftover from the Crunchy Cabbage Salad w/ Miso Dressing and just added in some yuzu juice, maple syrup and dijon mustard to replicate (mostly) this recipe. Also, I added some black sesame seeds to encrust the tempeh before pan frying to give some extra crunch. Finally, couldn't find mizuna, so substituted some lacinato kale, dandelion greens and sunflower sprouts. So so yummy and could easily marinate chicken or some other meat if I need to make this for non vegan friends

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9 months ago Christiana

I made this and it was so tasty! All the flavors are so perfect together. My husband took some extra to a co-worker who said, "If I had a wife and she cooked like this I would be vegan."

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9 months ago Lauren's Plate

I'm willing to try new foods too. Although not part of the usual proteins in my arsenal, this recipe looks enticing to try!

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over 1 year ago db7

Its always so nice to find a veggie recipe that can also impress. Can't wait to try this!

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over 1 year ago creamcheese

An early spring heat wave here in DC and this was absolutely perfect. I didn't even bother boiling my snap peas; all the crunchy-ness was so satisfying. Can't wait to make this again!

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over 1 year ago Michelle de Lima

Tempeh is a processed food in the best sense of the word--it is fermented, so the soy is actually easier to digest than in some other forms like tofu. I don't think it would benefit from freezing, as it's already pretty dry and firm and easy to crisp.

Stringio

over 1 year ago Rachel Lubben

I've frozen my tempeh and it has turned out just fine...at least for me.

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over 1 year ago marynn

I am thrilled to have your take on tempeh as I have never been confident enough to try it at home. Two questions, if you please: in terms of being classified a "processed food", where does tempeh fall on the edamame to soy dogs continuum; and would tempeh benefit from a technique I just read about in the May/June 2013 Cooks Illustrated, n. 112, p. 31 for making tofu more spongy and resilient? Their take is to freeze extra firm tofu in 3/4" to 1" planks overnight, then thaw and marinate. The freeze drives out water and allows the tofu to take on more marinade and form a nice crust should you choose to fry it.

Thank you for helping me try new things that make life better for everyone.

Okstatechampionshipsr_h

over 1 year ago hkrf1017

Awesome recipe, as always from Gena. My husband is a meat-aholic and even he liked this. The dressing is amazing, though I reduced the olive oil and added more lemon juice. I think I could thin it out even more with additional lemon juice and it would still be good.

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over 1 year ago Synky

Great recipe! Very simple to make and a big hit with everyone, including those under the age of 6 (yay!). I used 16 ounces of tempeh and cut up an entire red cabbage for 3 adults and 2 children, which was just enough with no leftovers. Thank you for the great recipe!